000			02958nam a2200301 i 4500
003			CSPC
005			20250910085622.0
008			250910s2024 ph a b 000 0 eng d
040			_aCSPC _beng _cCSPC _erda
090			_aUTH BSHM C399s 2024
100	1		_aCepe, Maiden Eve I. _eauthor.
245	1	0	_aSquash by-products / _cMaiden Eve I. Cepe, Sharlyn I. Ferrer, and Dennis I. Villarreal
300			_a115 leaves.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Theses (BSHM) - Hospitality Management. _cCamarines Sur Polytechnic Colleges, 2024.
504			_aIncludes bibliographic references.
520	3		_aThe 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.
700	1		_aFerrer, Sharlyn I. _eauthor.
700	1		_aVillarreal, Dennis L. _eauthor.
720			_aBulalacao, Rosalie B. _eadviser.
720			_aOliveros, Rosanna B. _echair, panelist.
720			_aLumabe, John Mykelle _epanelist.
720			_aBarela, Maria Letecia C. _epanelist.
942			_2ddc _n0 _cUM _hC399s _iBSHM _kUTH _m2024
999			_c30458 _d30458