Acceptability of Squash Yema Among the Students of the Bestlink College of the Philippines

Authors

  • Nina Grace Ruiz Bestlink College of the Philippines
  • Analyn Brosas Bestlink College of the Philippines
  • Renmark Espiritu Bestlink College of the Philippines
  • Shaira Mae Nolsol Bestlink College of the Philippines
  • Erica May Paguia Bestlink College of the Philippines
  • Marichel Vizcara Bestlink College of the Philippines

Keywords:

Squash Yema

Abstract

This study aims to determine the acceptability of squash yema among the Students of Bestlink College of the Philippines in terms of taste, color, and texture. The advantage of Squash Yema over the ordinary yema is nutritious. Another well-known and simple sweet dish from the Philippines is squash yema, made of mashed squash (kalabasa), condensed milk, and egg yolks. Roll it in sugar or add flavorings like ask fruit or crushed almonds. The most popular method for serving this delicacy is wrapped in colored cellophane. The mixture is hand shaped into a pyramid shape after being scooped and placed inside individually portioned cellophane. Others mold the mixture into a sphere by rolling it until it becomes spherical, then either put it in a tiny paper cup or use frill picks to hold it. Most people eat it when it's cooled down. The study utilized a quantitative research design and surveyed 50 respondents from the College and Senior high school of Bestlink College of the Philippines. The study is a product-based and quantitative type of research. The researchers' goal is to propose and impose the product, where it had been used in a study, to requisite for substitution to the raw material. Therefore as researchers, we surveyed gathered data. An adequate result of the product is based on the sampling. From the results of this study, the Squash Yema was highly and positively accepted by the respondents. In terms of taste of the finished product, the Sweetness of yema was evaluated as "Very Satisfied," while saltiness and tastelessness were evaluated as "Satisfied." In terms of color, golden brown and yellow were evaluated as "Satisfied," while brown was evaluated as "Unsatisfied." In terms of texture, softness was evaluated as "Very Satisfied," while moistness was evaluated as "Satisfied," hardness was evaluated as "Very Unsatisfied," while appearance was evaluated as "Moderate." This study is recommended for future studies comparing different market prices of common yema versus Squash yema. Conduct further studies regarding the potential source of a business to determine its profitability. The product needs more studies further improve the quality of the Squash yema in terms of appearance, color, taste, and texture or consistency. For this reason, researchers conducted this study to determine the feasibility or applicability of Squash yema.

Published

2023-10-23