02958nam a2200301 i 4500 CSPC 20250910085622.0 250910s2024 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM C399s 2024 Cepe, Maiden Eve I. author. Squash by-products / Maiden Eve I. Cepe, Sharlyn I. Ferrer, and Dennis I. Villarreal 115 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024. Includes bibliographic references. The production of various squash-based products is gaining traction in the Philippine market due to the growing interest in innovative and nutritious food options. This qualitative exploratory research focused on the development and evaluation of squash by-products, aiming to assess their acceptability among consumers. The study analyzed respondents' demographic profiles, including sex, age, and educational attainment, to determine any potential influences on their preferences. Acceptability was evaluated based on key sensory attributes: appearance, taste, texture, and aroma. The study involved (50) respondents selected through purposive sampling, ensuring participants who were most relevant to the research objectives. Data collection relied on a well-structured questionnaire, with results analyzed using percentage and weighted mean techniques. Findings revealed a General Weighted Mean (GWM) of 11.15, signifying a "Highly Acceptable" rating across the developed squash by-products. Among these, the Squash Chiffon Cake emerged as the most preferred product, followed by the Squash Tart and Squash Cupcake, all of which received high acceptability ratings. The study emphasizes the potential of squash as a versatile ingredient in the food industry, encouraging the creation of innovative and marketable products. The results emphasize the importance of further improving the quality of squash-based recipes to meet consumer preferences and expand their appeal. Promoting these products can contribute to the broader utilization of squash, providing economic benefits to local farmers and food entrepreneurs while supporting health-conscious food trends. By introducing more creative and diverse squash-based products, there is significant potential to boost its presence in both local and international markets, making squash a staple ingredient in modern cuisine. Ferrer, Sharlyn I. author. Villarreal, Dennis L. author. Bulalacao, Rosalie B. adviser. Oliveros, Rosanna B. chair, panelist. Lumabe, John Mykelle panelist. Barela, Maria Letecia C. panelist. ddc 0 UM C399s BSHM UTH 2024 0 0 ddc 0 0 CSPC CSPC UTH 2025-09-10 0 UTH BSHM C399s 2024 006832UM 2025-09-10 08:57:13 1-1 2025-09-10 UM 30458 30458