Publication:
Development of squash (Cucurbita maxima) rice (Oryza saliva glutinosa) cake with moringa (Moringa oleifera lam)

Simple item page
creativework.keywordsCucurbita maxima, Oryza sativa glutinosa, Moringa oleifera lam
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorMori, Rogelio
dc.contributor.authorAtijera, Cathrine Antonette J.
dc.contributor.authorMadrigal, Olbert M.
dc.contributor.authorOrfiano, Lovely Dianne N.
dc.contributor.authorSansano, Hesusa Mae B.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.date.accessioned2026-04-01T03:06:55Z
dc.date.available2026-04-01T03:06:55Z
dc.date.issued2021-12
dc.descriptionFull text
dc.description.abstractThis study aimed to develop a standardized process and formulation, determine the different sensory attributes in terms of appearance (color, shape & size), aroma, flavor or taste and texture of the Squash (Cucurbita maxima) Rice (Oryza sativa glutinosa) cake with Moringa (Moringa oleifera lam) that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scaling of 1to9 involving 10trained panelists and 30 consumer type panelists and tabulated using a Microsoft excel. Numerical rating showed the most acceptable formulation among the five treatments was treatment 2 which consisted of 180 grams of kabocha squash, 250 grams of glutinous rice flourand60grams of moringa. Treatment 2 garnered an average mean score of7.155 for the combined mean scores of the trained panelist and consumer type panelists. This implies that treatment 2 was the most acceptable and desirable for both panelists.
dc.format.extentx, 42 p.: ill. (col.)
dc.identifier.citationMori, R., Atijera, C. A. J., Madrigal, O. M., Orfiano, L. D. N. & Sansano, H. M. B. (2021). Development of squash (Cucurbita maxima) rice (Oryza saliva glutinosa) cake with moringa (Moringa oleifera lam). [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1259
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcOryza sativa glutinosa
dc.subject.ddcFood technology
dc.subject.ddcCooking – Squashes
dc.subject.ddcCooking – Moringa
dc.subject.ddcRice cakes
dc.titleDevelopment of squash (Cucurbita maxima) rice (Oryza saliva glutinosa) cake with moringa (Moringa oleifera lam)
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCucurbita maxima
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
UT-MLUC-2021-COM-BSBA-MoriR-FT.pdf
Size:
29.67 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Undergraduate Theses