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Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta

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creativework.keywordsDevelopment, Standardize Process, Pasta, Squash, Tomato, Sensory Qualities
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorObra, Juleah Paula C.
dc.contributor.authorLorenzo, Christine Joy A.
dc.contributor.authorPaguirigan, Johnzen F.
dc.contributor.authorRinon, Jomabelle C.
dc.contributor.authorSending, Jerri Leigh C.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.date.accessioned2026-05-08T06:30:06Z
dc.date.available2026-05-08T06:30:06Z
dc.date.issued2021-12
dc.descriptionFull text
dc.description.abstractThis study aimed to develop a standardized process and formulation of tomato (Solanum Lycopersicum) squash (Cucurbita maxima) pasta. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire for data collection to determine the descriptive and acceptability attributes among treatments for data analysis. Mean scores of trained and consumer panelists on the acceptability attributes of the four treatments of tomato squash pasta were computed. The acceptability attributes of the 4 treatments were rated like very much by the trained and consumer type panelists. Treatment 2 was selected as the best treatment based on the mean score which was the highest among treatments with 50 grams of squash flour and 25 ml of extracted tomato.
dc.format.extentxi, 45 p.: ill. (col.)
dc.identifier.citationObra, J. P. C., Lorenzo, C. J. A., Paguirigan, J. F., Rinon, J. C. & Sending, J. L. C. (2021). Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta. [Unpublished Undergraduate Thesis].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/123456789/1536
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.ddcFood technology
dc.subject.ddcPasta dishes
dc.subject.ddcCooking – Pasta – Tomato
dc.subject.ddcCooking – Pasta – Sqaush
dc.titleDevelopment of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta
dc.typeThesis
dcterms.accessRightsOoen access
dspace.entity.typePublication
local.subject.scientificnameSolanum lycopersicum
local.subject.scientificnameCucurbita maxima
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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