CC BY 4.0Hufana, Zhelyn A.Flores, John Carlo R.Abellera, Mark Joseph C.Ancheta, Ma. Gabriella Precious Viktoria C.Duculan, Chastine D.Sanglay, Jaime Rico Q.2026-05-292026-05-292022-12Flores, J. C. R., Abellera, M. J. C., Ancheta, M. G. P. V. C., Duculan, C. D. & Sanglay, J. R. Q. (2022). Development of squash (Cucurbita maxima) pastillas de leche. [Unpublished Undergraduate Thesis].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/123456789/1624Full textThis study aimed to develop a standardized process and formulation, and determined the different sensory attributes in terms of appearance (color, shape & size), aroma, taste (sweetness), texture (softness & chewiness), production cost and shelf life of the Squash (Cucurbita maxima) Pastillas de leche that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scale of 1 to 9 involving 10 trained 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 70 grams boiled kabocha squash, 195 grams fortified cow’s powder milk and some basic ingredients. Treatment 2 garnered an overall median score of 9.0 for the combined median scores of the trained panelist and consumer type panelists. This implies that treatment 2 was the most acceptable and desirable for both panelists.xii, 83 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyCookery – SquashCandiesCandies – PastillasThesis