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Development of healthy pastries using squash (Cucurbita maxima) as main ingredient / Emilyn Nona Marie Allosada and three others.

By: Allosada, Emilyn Nona MarieContributor(s): Borres, Suzanne | Cambonga, Angelie D | Jamis, Aleyah Jane DMaterial type: Text

TextPublisher: Cebu City, Philippines : [Publisher not identified], c2019Description: vi, 65 leavesContent type: text Media type: unmediated Carrier type: volume

Contents:

Contents: Chapter 1. The Problem and its Scope -- Chapter 2. Presentation, Analysis and Interpretation of data -- Chapter 3. Summary, Findings and Recommendation.

Summary: Summary: According to Yadav, squash is highly nutritious. They provide a large amount of Vitamin A, B6, and C. Squash are full of betacarotene, which has been scientifically proven to avoid cancer, particularly lung cancer. It is also a good source of niacin, riboflavin, folate, magnesium, fiber, potassium and manganese. The study seeks to address the development of pastries using squash as the main ingredient. This study will also determine the cost and their nutritional value. In analyzing the acceptability of the pastry products, this study utilized experimental research design and research made questionnaires. The research participants for this study were one hundred eleven (111) 4th-year students from the Bachelor of Science in Criminology at the University of Cebu - Banilad located at Gov. M. Cuenco Ave. Banilad, Cebu City. This study used research made questionnaire in analyzing the acceptability of the pastry products regarding its taste, aroma, color and texture. This study used weighted mean to interpret the acceptability of the pastry products, ONE WAY ANOVA to establish the significant difference between the profiles of the respondents on the acceptability of the pastry product. There are one hundred fifty-seven (157) 4th-year Criminology students. The research participants for this study were one hundred eleven (111) 4th-year Criminology students composed of 74.78 percent were male, and 25.22 percent were female between the ages 21-23 years old. The most expensive among the Squash pastry products is Squash Pudding that has total cost of Php 167.47, and the cheapest Squash pastry products are the Squash Waffle with a total cost of Php 113.99. The nutritional value of Squash contains a lot of Vitamins and Minerals. The result showed that the Squash Pudding, Squash Tart, and Squash Waffle are highly acceptable regarding its taste, aroma, color, and texture. There is a significant relationship between the profiles of the respondents on the acceptability of the pastry products. There is no significant difference between and among the developed Squash pastries. Squash could be the main alternative ingredient for Squash Pastry products.

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Item type	Current location	Call number	Status	Date due	Barcode
Thesis	Periodicals	T Al57de 2019 (Browse shelf)	Not for loan		3UCBL000026043

Thesis (Degree of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2019.

Contents: Chapter 1. The Problem and its Scope -- Chapter 2. Presentation, Analysis and Interpretation of data -- Chapter 3. Summary, Findings and Recommendation.

Summary: According to Yadav, squash is highly nutritious. They provide a large amount of Vitamin A, B6, and C. Squash are full of betacarotene, which has been scientifically proven to avoid cancer, particularly lung cancer. It is also a good source of niacin, riboflavin, folate, magnesium, fiber, potassium and manganese. The study seeks to address the development of pastries using squash as the main ingredient. This study will also determine the cost and their nutritional value. In analyzing the acceptability of the pastry products, this study utilized experimental research design and research made questionnaires. The research participants for this study were one hundred eleven (111) 4th-year students from the Bachelor of Science in Criminology at the University of Cebu - Banilad located at Gov. M. Cuenco Ave. Banilad, Cebu City. This study used research made questionnaire in analyzing the acceptability of the pastry products regarding its taste, aroma, color and texture. This study used weighted mean to interpret the acceptability of the pastry products, ONE WAY ANOVA to establish the significant difference between the profiles of the respondents on the acceptability of the pastry product. There are one hundred fifty-seven (157) 4th-year Criminology students. The research participants for this study were one hundred eleven (111) 4th-year Criminology students composed of 74.78 percent were male, and 25.22 percent were female between the ages 21-23 years old. The most expensive among the Squash pastry products is Squash Pudding that has total cost of Php 167.47, and the cheapest Squash pastry products are the Squash Waffle with a total cost of Php 113.99. The nutritional value of Squash contains a lot of Vitamins and Minerals. The result showed that the Squash Pudding, Squash Tart, and Squash Waffle are highly acceptable regarding its taste, aroma, color, and texture. There is a significant relationship between the profiles of the respondents on the acceptability of the pastry products. There is no significant difference between and among the developed Squash pastries. Squash could be the main alternative ingredient for Squash Pastry products.

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