CC BY 4.0Nisperos, Criselda V.Tolentino, Ryan James A.Directo, Cherry B.Omanito, Jamila O.Rivera, Lorainne M.Victory, JeremieYap, Stephanie N.2026-05-212026-05-212023-05Tolentino, R. J. A., Directo, C. B., Omanito, J. O., Rivera, L. M., Victory, J. & Yap, S. N. (2023). Acceptability of aquash (Cucurhita maxima) pie. [Unpublished Undergraduate Thesis].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/123456789/1586Full textSquash was the main ingredient for the new developed pie and formulation in making Squash pie. The study used the experimental approach with sensory evaluation. It specifically attained the following objective: (1) to formulate Squash Pie, (2) to evaluate the sensory characteristics of Squash Pie in terms of appearance, color, aroma, flavor, sweetness and texture, (3) to determine the level of acceptability of the most acceptable formulation of Squash Pie, (4) to determine the microbiological characteristics of the Squash Pie; and (5) to compute the production cost of the most acceptable Squash Pie. The developed Squash (Cucurbita maxima) Pie was Treatment 4 with 100% of Squash. It has no significantly different in terms of appearance, color, aroma flavor, sweetness and texture in the probability level of 0.01. All the sensory attributes has a level of Like Very Much. The microbiological analysis passed the tests such as Aerobic Plate Count, Mold and Yeast Count. It is very affordable at 7.50 per piece comparing to the existing pie in the market.x, 55 p.: ill. (col.).EnglishCosts, IndustrialQuality of products--Cost effectivenessAgricultural productivity--CostsQuality of products--CostsSquashesCooking (Squash)Squashes--Diseases and pestsSquashes--Diseases and pests--ControlThesis