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100	0		_aGomez, Roxanne V.
245	0	0	_aEvaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart _h[manuscript] / _cGomez, Roxanne V.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022,
300			_axv, 51 leaves ; _c28 cm + 1 computer disc (4 3/4 in).
500			_aABSTRACT 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		_aColleen S. Tolentino, _eAdviser.
730	0		_aEvaluation of the Sensory Properties of Squash (Cucurbita Maxima) In Making Tart.
999			_c16650 _d16650