TY  - BOOK
AU  - Cabang, Reygie,
AU  - Judilla, Daryll Lawrence,
AU  - Tinoy, Kenneth,
AU  - Abelgas, Meneses,
AU  - Enero, Shermay,
TI  - Development of "Kabocha" Squash Seed Spread as an Alternative for Peanut Butter
PY  - 2016///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016; Includes references (leaves 42-46)
N2  - Summary: Kabocha squash is a winter squash which provides exceptional amount of carotenes. Like other carotine-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer(Murray, 2005). The primary purpose of this study was to develop a spread using kabocha squash seeds. There were 30 randomly selected students who participated in the study from a University. The statistical treatment used for analyzing the data were the weighted mean and one-way ANOVA. There were three different formulations of kabocha squash seed spread samples: Lot 1 contains 2 cups of roasted squash seeds and 1/2 cup of sugar syrup; Lot 2 contains 1 1/2 cup of roasted kabocha squash seeds and 1/2 cup of sugar syrup; and lot 3 contains 1 cup of roasted kabocha squash seeds and 1/2 cup of sugar syrup. The most acceptable spread product regarding to its sensory attributes; taste, texture, and color was Lot 2. There is significant difference in taste, texture and color to the kabocha squash seed spread in various formulations. It was then concluded that the best formulation for spread product using kabocha squash seeds was to use 1 and 1/2 cup of roasted kabocha squash seeds and 1/2 cup of sugar syrup because it had the right amount of sweetness; the texture was fine; the color was pleasing to the eyes. It is recommended by the researchers that kabocha squash seeds can also be develop into spread
ER  -