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Comparative study between ube haleya and squash haleya

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dc.contributor.authorCartas, Ruby Lyn G.
dc.contributor.authorClata, Rona O.
dc.contributor.authorDacaymat, Leah N.
dc.contributor.authorDelos Santos, Liza S.
dc.contributor.authorDulay, Ginalyn L.
dc.date.accessioned2025-08-15T07:52:52Z
dc.date.available2025-08-15T07:52:52Z
dc.date.issued2002-03
dc.description.abstractThis research study attempted to determine the difference between ube haleya and squash haleya. Specifically, this study aimed to answer the following questions: 1. What is the difference between the fonnulated recipe and the original recipe in terms of: a. Appearance b. Aroma c. Color d. Flavor e. Texture 2. Which of the two recipes is more preferred? 3. Which preparation is cheaper? This study used the experimental design where purposive or judgmental sampling was conducted. The formulated recipe and the original recipe were evaluated by 20 respondents composed of a group of a Home Economics teachers and a group of cooks of DMMMSU-SLUC Agoo, La Union. In terms of appearance, aroma, color, flavor and texture, both recipes fell within the limits of "like very much." Statistically, the two haleyas did not differ significantly in aU areas. The cost analysis of the formulated recipe and the original recipe indicates that the preparation of squash haleya is cheaper compared to the preparation of ube haleya.
dc.identifier.citationCartas, R. L. G., Clata, R. O., Dacaymat, L. N., Delos Santos, L. S., & Dulay, G. L. (2002) Comparative study between ube haleya and squash haleya {Unpublished Undergraduate thesis}. Don Mariano Marcos Memorial State Univeristy - South La Union Campus, Agoo, La Union
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/215
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State Univeristy - South La Union Campus
dc.titleComparative study between ube haleya and squash haleya
dc.typeThesis
dspace.entity.typePublication
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