Pampanga State Agricultural University

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Utilization And Acceptability Of Squash (Cucurbita Maxima) As An Alternative Flavor Of Ice Cream (Record no. 16135)

MARC details
000 -LEADER
fixed length control field 01859ntm a2200169 a 4500
001 - CONTROL NUMBER
control field 135288
003 - CONTROL NUMBER IDENTIFIER
control field 0000000000
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094720.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230404n 000 0 eng d
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Serna, Abigail G.
245 00 - TITLE STATEMENT
Title Utilization And Acceptability Of Squash (Cucurbita Maxima) As An Alternative Flavor Of Ice Cream
Medium [manuscript] /
Statement of responsibility, etc. Abigail G. Serna.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Magalang, Pampanga :
Name of publisher, distributor, etc. Pampanga State Agricultural University,
Date of publication, distribution, etc. July 2022.
300 ## - PHYSICAL DESCRIPTION
Extent xiv, 61 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note SERNA, ABIGAIL G., UTILIZATION AND ACCEPTABILITY OF SQUASH (Cucurbita maxima) AS AN ALTERNATIVE FLAVOR OF ICE CREAM Adviser: Donna Leah V, Paras, BSFT ABSTRACT This study was conducted to evaluate the acceptability of squash ice cream. The Completely Randomized Research Design was used to determine the level of acceptability and significant difference of ice cream in varying concentrations of squash and compute the cost of production of squash ice cream. The study used three treatments. These were Tl (300g mashed squash), T2 (350g mashed squash), and T3 (400g mashed squash). The treatments were evaluated in terms of the five 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 the different concentrations of squash was acceptable. Moreover, there was no significant difference among the three treatments in terms of appearance, taste, flavor, texture, and overall acceptability.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Donna Leah V. Paras,
Relator term Adviser.
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
      Not for loan BSHRM PSAU OLM PSAU OLM Dissertation, Theses 04/04/2023   UT Se4 2022 UT12919 04/08/2025 04/08/2025 Theses