Evaluation of Sensory Properties of Mungbean Sprout (Vigna radiata) Tofu Siomai - Jardin, Jade M. (Magalang, Pampanga : Pampanga State Agricultural Universty, 2018)
This study entitled "Evaluation of Sensory Properties of Mungbean Sprout (Vigna radiata) tofu Siomai" was conducted at Senator Renato L. Cayetano Food Processing Center of the College of Hospitality Entrepreneurship and Food Sciences, Pampanga State Agricultural University (PSAU), Magalang, Pampanga, from November 2017 to February 2018. Three treatments were included: Treatment 1 (75% mungbean sprout with 25% tofu), Treatment 2 (50% mungbean sprout with 50% tofu); Treatment 3 (25% mungbean sprout and 75% tofu). Results revealed that the siomai which made used of 50% mungbean sprout and 50% tofu obtained the highest mean score for appearance, taste, and texture.