Barrameda, Christine S. creator author Bitonio, Angelica P. author. Reyta, Jonathan B. author. Junio, Michelle M. adviser. Bulalacao, Rosalie B. chair, panelist Orobia, Mark Anthony L. panelist Carilo, Maruja C. panelist text bibliography ph 2023 monographic eng

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105 leaves. This study introduces an innovative candy product - winter melon pili candy. This exciting twist on traditional winter melon candy incorporates pili nuts, offering a unique and flavorful experience. While existing winter melon candies follow a different cooking method, our innovative creation involves steaming, mixing, frying, and baking for a distinct flavor and texture. Additionally, incorporating pili nuts enriches the treat with vitamins and minerals, promoting its health benefits alongside its unique taste. The primary purpose of this study is to use winter melon as an alternative ingredient in candy. It applied the development method to collect, analyze, and interpret data using the Acceptability Score Sheet to assess its sensory characteristics. Participants who evaluated the food product include (40) students and ten (10) teachers food experts from the BSHM under the CTHBM department of Camarines Sur Polytechnic Colleges. Through analysis of respondent feedback and ranking their preferences, the study identified the most popular winter melon pili candy formulation. During an oral examination, researchers received valuable feedback and suggestions for improvement, further enriching the product. Ultimately, the study concluded that the winter melon pili candy was highly successful and well-received by participants. This demonstrates the potential of developing unique sweet treats to positively impact the community. Christine S. Barrameda, Angelica P. Bitonio, and Jonathan B. Reyta. Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023 Includes bibliographical references CSPC 250218 20250218160929.0 eng