000			03413nam a22003017a 4500
003			OSt
005			20191218203408.0
008			191218b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aAllosada, Emilyn Nona Marie.
245			_aDevelopment of healthy pastries using squash (Cucurbita maxima) as main ingredient / _cEmilyn Nona Marie Allosada and three others.
260			_aCebu City, Philippines : _b[Publisher not identified], _cc2019.
300			_avi, 65 leaves :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2019.
505			_aContents: Chapter 1. The Problem and its Scope -- Chapter 2. Presentation, Analysis and Interpretation of data -- Chapter 3. Summary, Findings and Recommendation.
520			_aSummary: 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.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBorres, Suzanne.
700			_aCambonga, Angelie D.,
700			_aJamis, Aleyah Jane D.,
942			_2ddc _cTHE
998			_cJanine [new] _d12/18/2019
999			_c10986 _d10986