02779nam a2200301 i 4500 CSPC 20260206084413.0 260206s2024 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM C336s 2024 Casaul, Marian Mae T., author., Squash bread by-product / Marian Mae T. Casaul, Grace T. Bergado, and Jonna Mae D. Clerigo, 134 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024. Includes bibliographic references. Bread is a staple food enjoyed worldwide for its versatility and cultural significance. This study focused on sensory characteristics and level of acceptability of squash bread bun, squash bread ensaymada, and squash loaf bread in terms of appearance, aroma, taste, and texture. The research utilized two research methodology, the developmental research and experimental research under descriptive approach. The data were gathered from 130 respondents of Barangay Masoli, Bato, Camarines Sur who were randomly selected through stratified random sampling. The findings showed that squash bread buns have a light yellow color, perceived with a weighted mean of 2.28, a moderate aroma (2.02), a slightly sweet taste (2.26) and a slightly dense texture (1.87). Squash ensaymada is perceived as light yellow in appearance with a weighted mean of 2.27, with moderate aroma (1.98), slightly sweet taste (2.27) and a slightly dense texture (1.71). Squash loaf bread stand out with its yellow color (2.75), moderate aroma (2.19), sweet taste (1.88), and dense texture (1.88). In their level of acceptability, results showed that squash bread bun is acceptable in terms of appearance, taste, and texture, while least acceptable in aroma. Ensaymada bread is interpreted as least acceptable in terms of appearance and aroma, and acceptable in taste and texture. Loaf bread was the least acceptable in all attributes. The research showed the potential use of squash as an ingredient in baking products to improve the sensory attributes of bread. Squash can also be incorporated in other recipes of bread delicacies such as hopia, siopao buns, and empanadas aside from the outcome of this study. Clerigo, Jonna Mae D., author., Bergado, Grace T., author., Bulalacao, Rosalie B., adviser., Carilo, Maruja C., chair, panelist., Bañaria, Russell E., panelist., Orobia, Mark Anthony L., panelist., ddc 0 UM C336s BSHM UTH 2024 0 0 ddc 0 0 CSPC CSPC UTH 2026-02-06 0 UTH BSHM C336s 2024 007170UM 2026-02-06 08:44:29 1-1 2026-02-06 UM 31684 31684