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Development of squash (Cucurbita maxima) halaya

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dc.contributor.advisorAlvares, Sheila B.
dc.contributor.authorRepancol, Jolina C.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberBernardino, Meryl A.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2026-08-15T05:34:27Z
dc.date.available2026-08-15T05:34:27Z
dc.date.issued2018
dc.description.abstractThe study aimed to develop squash halaya with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Three treatments were formulated, with each treatment varying in the amount of evaporated milk and coconut milk. Treatment 1 used 50 ml of evaporated milk and 20 ml of coconut milk; Treatment 2 used 35 ml of evaporated milk and 35 ml of coconut milk; and Treatment 3 used 25 ml of evaporated milk and 45 ml of coconut milk, while the remaining ingredients were kept constant. Treatment 1 was found to be the most acceptable based on sensory evaluation. It had a pH of 6.2 and water activity of 0.70. Its proximate composition consisted of 49.99% moisture, 0.18% crude fat, 1.77% crude protein, 0.71% crude ash, and 47.35% total carbohydrates. The microbiological qualities of the squash halaya were acceptable and safe for human consumption.
dc.identifier.citationRepancol, J. C. (2018). Development of squash (Cucurbita maxima) halaya [Unpublished undergraduate thesis].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. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2345
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.titleDevelopment of squash (Cucurbita maxima) halaya
dc.typeThesis
dspace.entity.typePublication
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