Publication:
Development of squash (Cucurbita maxima) pastillas de leche

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creativework.keywordsacceptable attributes, kabocha squash, pastillas de leche, sensory evaluation, standardized formulation
dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorFlores, John Carlo R.
dc.contributor.authorAbellera, Mark Joseph C.
dc.contributor.authorAncheta, Ma. Gabriella Precious Viktoria C.
dc.contributor.authorDuculan, Chastine D.
dc.contributor.authorSanglay, Jaime Rico Q.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberRamirez, Edren F.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-05-29T02:22:45Z
dc.date.available2026-05-29T02:22:45Z
dc.date.issued2022-12
dc.descriptionFull text
dc.description.abstractThis study aimed to develop a standardized process and formulation, and determined the different sensory attributes in terms of appearance (color, shape & size), aroma, taste (sweetness), texture (softness & chewiness), production cost and shelf life of the Squash (Cucurbita maxima) Pastillas de leche that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scale of 1 to 9 involving 10 trained 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 70 grams boiled kabocha squash, 195 grams fortified cow’s powder milk and some basic ingredients. Treatment 2 garnered an overall median score of 9.0 for the combined median 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.extentxii, 83 p.: ill. (col.)
dc.identifier.citationFlores, J. C. R., Abellera, M. J. C., Ancheta, M. G. P. V. C., Duculan, C. D. & Sanglay, J. R. Q. (2022). Development of squash (Cucurbita maxima) pastillas de leche. [Unpublished Undergraduate Thesis].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/123456789/1624
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcCookery – Squash
dc.subject.ddcCandies
dc.subject.ddcCandies – Pastillas
dc.titleDevelopment of squash (Cucurbita maxima) pastillas de leche
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 Hospitality Management
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