Pampanga State Agricultural University

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Evaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart (Record no. 16650)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field 136673
003 - CONTROL NUMBER IDENTIFIER
control field 0000000000
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094742.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Gomez, Roxanne V.
245 00 - TITLE STATEMENT
Title Evaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart
Medium [manuscript] /
Statement of responsibility, etc. Gomez, Roxanne V.
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 xv, 51 leaves ;
Dimensions 28 cm + 1 computer disc (4 3/4 in).
500 ## - GENERAL NOTE
General note ABSTRACT This study was conducted to evaluate the sensory properties of squash tart. Specifically, it aimed to determine the effect of using different concentrations of mashed squash on the level of acceptability of tart in terms Over-all acceptabllity; determine the significant dif ference among tarts using different concentrations of mashed squash in terms of the mentioned parameters and compute the cost of of appearance, taste, flavor, texture, and production of squash tart. Through Completely Randomi zed research design, three treatments were used: Treatment 1 (100 grams mashed squa sh) ; Treatment 2 (150 grams mashed squash); and Treatment 3 (200 grams mashed squash). The data were subjected to descriptive statistics, mean scores, and analysis of variance (ANOVA) . Findings revealed that all the three treatments were acceptable in all parameters. However, Treatment 1 was the most acceptable in terms of appearance, taste and overall acceptability and Treatment 3 in terms flavor and texture. Moreover, it was found that there is no significant difference among the three treatments of squash tart 1n all mentioned parameters.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Colleen S. Tolentino,
Relator term Adviser.
730 0# - ADDED ENTRY--UNIFORM TITLE
Uniform title Evaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart.
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 BS Food Technology PSAU OLM PSAU OLM Dissertation, Theses 06/19/2023   UT G63 2022 UT13067 04/08/2025 04/08/2025 Theses