000			02840nam a22003137a 4500
003			OSt
005			20190711152854.0
008			180705b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aCang, Edralyn.
245			_aPastry product using a squash / _cMaria Lourdes Batuigas [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_av, 63 leaves :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- 2016.
504			_aIncludes bibliographical references (leaves 44-46).
520			_aSummary: Squash is known as a good source of vitamin A, as well as significant amounts of vitamins C, E, B6, niacin, and thiamin. In terms of minerals, squash contains "luteun" which prevents cataract. The primary purpose of this study was to develop a pastry product using the mixture of squash and flour. This study utilize an experimental research design using a research-made questionnaire to test the acceptability of the pastry product based on the perception of the visually impaired persons to its taste, texture, aroma and color. The results showed that the formulation which contains 100 grams of all purpose flour and 100 grams of boiled mashed squash was the most acceptable in terms of taste, texture, aroma and color. It shows that there is no significant difference between and among the developed squash pastry product. The total cost of the pastry product in the most acceptable formulation is P 118.00 which was lot 3; but the cheapest formulation was Lot 2 with 75 grams of flour and 100 grams mashed squash. The optimum ratio of the most highly acceptable formulation was 100 grams of flour, 100 grams of mashed squash, 5 tablespoon of sugar 3/4 tablespoon of yeast, 2 pieces egg, 2 teaspoon butter, 2 teaspoon butter, 2 teaspoon vanilla extract, 2 teaspoon milk, 1/4 teaspoon cinnamon. It is also found out that squash is rich in vitamin A (340-7800 IU), C (6-12mg.), and phosphorous (21-38 mg.). It is concluded that the best formulation for pastry product using 100 grams mashed squash and 100 grams of flour due to it has the right amount of sweetness; the texture is perfectly tender; the appearance is pleasing to the eyes and it has a savory aroma. It is recommended that squash can be used as an alternative of flour in baking a pastry product.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBontuyan, Charmaine.
700			_aBatuigas, Maria Lourdes.
700			_aTresana, Dave.
700			_aUrsal, Yuland Frederick.
942			_2ddc _cTHE
998			_cmariz[new] _d07/05/2018
999			_c8648 _d8648