Browsing by Author "Surtin, Valerie Shyne G."

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    Development of squash (Cucurbita maxima l.) ketchup
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-11) Florendo, Krisha C.; Bachiller, Niña Gericka B.; Munar, Shaina Jane O.; Nonog, Goldwin Dheajille M.; Surtin, Valerie Shyne G.; Ramirez, Edren F.; Hufana, Zhelyn A.; Cacanindin, Geremy S.; Bayani, Keneth G.; Quinitip, Tiffany Ruth R.
    This study developed an innovative, sweet and spicy condiment using Squash (Cucurbita maxima L.) to create a unique taste that highlights the flavors. The study aimed to standardized the formulation and process; determine sensory qualities, assess microbiological qualities, physicochemical properties, consumer acceptability, shelf life; compute the production cost; and design a marketing plan. The research design, which included developmental, descriptive, experimental, and quantitative methods, was employed to test three formulations with varied squash ratios. Treatment 2 was the most acceptable, receiving the highest sensory ratings, while microbiological tests confirmed safety and physicochemical tests showed that it has the right level of acidity indicating product stability, and room temperature preserved quality over a two-months and twenty five days period, compared with gradual decline at refrigerated temperature. Production cost analysis supported a competitive selling price, and the marketing plan highlighted innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially viable ketchup.