Gomez, Roxanne V. <br/><br/>
Evaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart  [manuscript] / 
Gomez, Roxanne V. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  July 2022, 
 - xv, 51 leaves ;  28 cm + 1 computer disc (4 3/4 in). 
<br/><br/> 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.