000			02977nam a22003257a 4500
003			OSt
005			20250730095456.0
008			250730b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 911.3 _bG46 2025
100			_a Geneblazo, Sherelyn L. _eauthor
245			_aDesign and iterative evaluation of tofuyomi: a nutritional and sensory study of jute mallow (corchorus olitorius) and tofu fusion in filipino dumplings/ _cSherelyn L. Geneblazo, Christina Paula E. Santos, Aldrin F. Limos, Marylle Trex C. Noveno, and Julliane A. Fernandez.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_a94pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege Of Industrial Education.-- _bBachelor of technical vocational education teacher major in food and service management: _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aAmid the trend of sustainable development, food insecurity and malnutrition remained pressing issues in many Filipino communities, particularly for vulnerable populations. This study aimed to develop and evaluate Tofuyomi, a nutritional innovation combining Jute Mallow (Corchorus olitorius) and tofu in Filipino dumplings. Conducted with food and services management students at the Technological University of the Philippines (TUP) - Manila during the 2024-2025 academic year, the study employed purposive sampling and design-based research across four phases: Phase 1 (problem exploration), Phase 2 (design and development), Phase 3 (iterative testing and refinement), and Phase 4 (synthesis of design principles). Qualitative and quantitative methods, including semi- structured interviews and a 5-point Likert scale, were used for data collection. Results showed a strong preference for Tofuyomi's taste and nutritional value, with a high acceptance score (x̄ = 4.5, SD = 0.72), and positive awareness of the health benefits of both ingredients (x̄ = 4.2, SD = 0.78). The final recipe blended traditional flavors with the health benefits of Saluyot and tofu, offering a satisfying balance of taste and nutrition. Tofuyomi had the potential to improve nutrition and address food security, especially in low-income communities. It was recommended to integrate such projects into technical education, conduct broader consumer testing, and explore market feasibility. Further research should focus on health impacts, sustainability, and product variations.
650			_aNutritional innovation
650			_aFilipino dumplings
650			_aSustainable development
700			_aSantos, Christina Paula E. _eauthor
700			_aLimos, Aldrin F. _eauthor
700			_aNoveno, Marylle Trex C. _eauthor
700			_aFernandez, Julliane A. _eauthor
942			_2lcc _cBTH CIE _n0
999			_c30578 _d30578