Acceptability of Mung Bean (Vigna radiata) Thin Crust Pizza Dough

Abstract

The study was conducted at HM Laboratory Room, Capiz State University Pilar Campus, Natividad, Pilar, Capiz last April 23, 2024. The study aimed to determine the acceptability of Mung Bean (Vigna radiate) Thin Crust Dough in terms of color, flavor, texture, aroma, and general acceptability. The study was also conducted, to find out if there is significant difference among the variation of treatments and the cost and yield among treatments of Mung Bean Flour (Vigna Radiate) Thin Crust Pizza Dough. The study used experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory evaluation sheet using five-point hedonic scale was used to collect data from the panel of evaluators which were 5 faculty and 46 students. Mean, ANOVA and LSD were the statistical tools used to analyze and interpret the gathered data. The data revealed that there were significance difference in terms color and flavor, while no significant difference in terms of texture, aroma and general acceptability. LSD results further shows that Treatment A 100% All-purpose is best among treatments in terms of color. Furthermore, LSD results in terms of flavor revealed that treatment A and treatment B is the most acceptable treatments than treatment D and Treatment E .