Acceptability of squash cake among faculty, staff and students of WVSU-JC.

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Author: Borro, Ramona S.

Accession Number: URDC00032

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Copyright Year: 2015

Abstract:

This study was conducted to ascertain the of acceptability level of squash cake among faculty, staff and students of West Visayas State University - Janiuay Campus, school year 2014-2015 at the same time fully advertise and promote the nutritional value of squash which is abundant in the place where the study is being conducted. There were 20 panels of evaluators composed of 10 faculty, 6 staff and 4 students of WVSU-JC. As a whole, results revealed that squash cake with no squash and ½ cup squash were moderately liked by respondents and while with 1 cup squash and 1½ cup squash were liked very much by the respondents because it looked very appetizing, savory taste, golden brown color and very soft and moist texture. There were significant differences in the level of acceptability of the different treatment in terms of appearance, taste, color, texture and general acceptability


Keywords: Acceptability, Cake, Squash

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