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Development of calabash (Crescentia cujete l.) pearl

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dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorQuezada, Andrea S.
dc.contributor.authorCachero, Ivey D.
dc.contributor.authorFlores, Camille L.
dc.contributor.authorQuezada, Alice F.
dc.contributor.authorSubala, Joyce A.
dc.date.accessioned2025-09-23T06:06:01Z
dc.date.available2025-09-23T06:06:01Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractCalabash (Crescentia cujete L.) was a versatile fruit that offers unique flavor and nutritional benefits, making it an innovative candidate for tapioca pearls. This research developed a nutritious and flavorful calabash-based tapioca pearl, standardizing its production, assessing its qualities, and planning its marketing for health-conscious consumers. Employing developmental, descriptive, and experimental research methods. Treatment 2, the preferred calabash tapioca pearl formulation, demonstrated high sensory acceptance, microbiological safety, and stable physicochemical properties, receiving positive consumer feedback. A comprehensive marketing plan, factoring in shelf life and competitive production costs, positions this innovative product for market success.
dc.identifier.citationQuezada, A. S., Cachero, I. D., Flores, C. L., Quezada, A. F., Subala, J. A. (2025). Development of calabash (Crescentia cujete l.) pearl. [Unpublished Undergraduate Thesis].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/123456789/441
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.titleDevelopment of calabash (Crescentia cujete l.) pearl
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCrescentia cujete l.
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