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Development of squash (Cucurbita maxima l.) ketchup

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creativework.keywordsfood innovation, plant-based condiment, product development, squash ketchup
dc.contributor.advisorRamirez, Edren F.
dc.contributor.authorFlorendo, Krisha C.
dc.contributor.authorBachiller, Niña Gericka B.
dc.contributor.authorMunar, Shaina Jane O.
dc.contributor.authorNonog, Goldwin Dheajille M.
dc.contributor.authorSurtin, Valerie Shyne G.
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-06-04T13:33:22Z
dc.date.available2026-06-04T13:33:22Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxiv, 181 p.: ill. (col.)
dc.identifier.citationFlorendo, K. C., Bachiller, N. G. B., Munar, S. J. O., Nonog, G. D. M. & Surtin, V. S. G. (2025). Development of squash (Cucurbita maxima l.) ketchup. [Unpublished Undergraduate Thesis].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/123456789/1688
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcCulinary preparation
dc.subject.ddcFood science
dc.titleDevelopment of squash (Cucurbita maxima l.) ketchup
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCucurbita maxima l.
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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