Cachero, Frances Yra P.Abellera, Valerie Anne B.Rayray, Angel O.Terte, Joy Ann D.Yaranon, Ronalyn T.2025-09-052025-09-052025-06Cachero, F. Y. P., Abellera, V. A. B., Rayray, A. O., Terte, J. A. D., Yaranon, R. T. (2025). Development of squash (Cucurbita maxima) and honey crunch. [Unpublished Undergraduate Thesis].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/123456789/331Full textThis study aimed to develop a healthy cereal using squash and honey that is affordable, convenient, and nutritious. It standardized the formulation and process, assessed sensory and microbiological qualities, physicochemical properties, shelf life, production costs, and marketing strategies. Various research designs were employed, with data collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life observation, and laboratory testing. Among three formulations, Treatment 1, made of squash powder, honey, wheat flour, and other ingredients, was favored by 10 trained panelists based on sensory evaluations of appearance, aroma, taste, and texture. Microbiological and physicochemical tests conducted by DOST showed suitable results for consumption. Additionally, consumer acceptability was evaluated with 100 participants, and shelf-life observations indicated the product lasts longer when refrigerated. The production cost analysis revealed that this healthier, local cereal variant is competitively priced and market potential.enTECHNOLOGY::Chemical engineering::Food technologyThesis