CC BY 4.0Cacanindin, Geremy S.Mori, RogelioAtijera, Cathrine Antonette J.Madrigal, Olbert M.Orfiano, Lovely Dianne N.Sansano, Hesusa Mae B.2026-04-012026-04-012021-12Mori, R., Atijera, C. A. J., Madrigal, O. M., Orfiano, L. D. N. & Sansano, H. M. B. (2021). Development of squash (Cucurbita maxima) rice (Oryza saliva glutinosa) cake with moringa (Moringa oleifera lam). [Unpublished Undergraduate Thesis].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/123456789/1259Full textThis study aimed to develop a standardized process and formulation, determine the different sensory attributes in terms of appearance (color, shape & size), aroma, flavor or taste and texture of the Squash (Cucurbita maxima) Rice (Oryza sativa glutinosa) cake with Moringa (Moringa oleifera lam) that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scaling of 1to9 involving 10trained panelists and 30 consumer type panelists and tabulated using a Microsoft excel. Numerical rating showed the most acceptable formulation among the five treatments was treatment 2 which consisted of 180 grams of kabocha squash, 250 grams of glutinous rice flourand60grams of moringa. Treatment 2 garnered an average mean score of7.155 for the combined mean scores of the trained panelist and consumer type panelists. This implies that treatment 2 was the most acceptable and desirable for both panelists.x, 42 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyOryza sativa glutinosaFood technologyCooking – SquashesCooking – MoringaRice cakesThesis