Development and Acceptability of Squash as Constituent for Flavored Loaf Bread
Gonzales,Joshua G.
Development and Acceptability of Squash as Constituent for Flavored Loaf Bread [manuscript] / Joshua G. Gonzales. - Magalang, Pampanga : Pampanga State Agricultural University, July 2022. - xv, 69 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
GONZALES, JOSHUA G. DEVELOPMENT AND ACCEPTABILITY OF SQUASH (Cucurbita maxima) AS CONSTITUENT FOR FLAVORED LOAF BREAD Adviser: Donna Leah V. Paras, BSFT ABSTRACT This study was conducted to evaluate the acceptability of squash-flavored loaf bread. The Completely Randomized Design was used to determine the level of acceptability of squash~-flavored loaf bread, identify the effect of utilizing the different concentrations of squash in loaf bread, and compute the cost of production of the squash-flavored loaf. The study used three treatments. These were Tl (25 grams of squash Powder), T2 (50 grams of squash Powder), and n T3 (75 grams of squash powder). The treatments were evaluated in terms of the five (5) sensory parameters, namely, appearance, taste, flavor, texture, and overall acceptability. The data were subjected to a descriptive statistical treatment using the measure of central tendency and analysis of variance (ANOVA) for the test of significance. The results revealed that the use of 50 grams of squash powder was acceptable. The results further revealed that there was no significant difference among the three treatments in terms of the given parameters and the difference in the cost of production of the three treatments were found to be minimal. Moreover, the following recommendations are presented: using 50 grams of squash powder in the development of squash-flavored loaf bread, further studies on the nutritional analysis of the squash-flavored loaf bread, and adding a different variety of toppings such as peanuts in the development of squash flavored loaf bread.
Development and Acceptability of Squash as Constituent for Flavored Loaf Bread [manuscript] / Joshua G. Gonzales. - Magalang, Pampanga : Pampanga State Agricultural University, July 2022. - xv, 69 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
GONZALES, JOSHUA G. DEVELOPMENT AND ACCEPTABILITY OF SQUASH (Cucurbita maxima) AS CONSTITUENT FOR FLAVORED LOAF BREAD Adviser: Donna Leah V. Paras, BSFT ABSTRACT This study was conducted to evaluate the acceptability of squash-flavored loaf bread. The Completely Randomized Design was used to determine the level of acceptability of squash~-flavored loaf bread, identify the effect of utilizing the different concentrations of squash in loaf bread, and compute the cost of production of the squash-flavored loaf. The study used three treatments. These were Tl (25 grams of squash Powder), T2 (50 grams of squash Powder), and n T3 (75 grams of squash powder). The treatments were evaluated in terms of the five (5) sensory parameters, namely, appearance, taste, flavor, texture, and overall acceptability. The data were subjected to a descriptive statistical treatment using the measure of central tendency and analysis of variance (ANOVA) for the test of significance. The results revealed that the use of 50 grams of squash powder was acceptable. The results further revealed that there was no significant difference among the three treatments in terms of the given parameters and the difference in the cost of production of the three treatments were found to be minimal. Moreover, the following recommendations are presented: using 50 grams of squash powder in the development of squash-flavored loaf bread, further studies on the nutritional analysis of the squash-flavored loaf bread, and adding a different variety of toppings such as peanuts in the development of squash flavored loaf bread.