Publication: Development of squash (Cucurbita maxima) halaya
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Date
2018
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The 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.
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Repancol, 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 Development of squash (Cucurbita maxima) halaya [Unpublished undergraduate thesis].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
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