CC BY 4.0Ramirez, Edren F.Picar, Bing Bing N.Oriente, Gemma A.Orteza, Jemalyn Bless A.Rosales, Maria Milchen A.Valdez, Peter John T.2026-05-212026-05-212024-05Picar, B. B. N., Oriente, G. A., Orteza, J. B. A., Rosales, M. M. A. & Valdez, P. J. T. (2024). Development of squash (Cucurbita maxima)- bittergourd (Momordica charantia) candy. [Unpublished Undergraduate Thesis].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/123456789/1597Full textThis research aimed to develop Squash- Bitter Gourd Candy,-which is visually appealing, affordable, and nutritional candy that will contribute to the local food sector in the Municipality of Balaoan, La Union.The objectives of the study were to standardize the formulation and processing, determine the sensory qualities, acceptability attributes, compute the production cost and identify the shelf life. This study used experimental, developmental, descriptive and research design method. The main ingredients were squash and bitter gourd. The squash-bitter gourd candy was evaluated by ten(10) trained panelist for the sensory qualities and thirty (30) consumer-type panelists for the acceptability attributes using9-point Hedonic rating scale and average was used to calculate the median score. Standardized formulation and processing were tested in four (4) treatments. On sensory evaluation, Treatment 3 has the highest median score of 8.26 rated as like very much.xiii, 83 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyCandy and ConfectioneryCandy – SquashCandy -- BittergourdThesis