The Innovative Development of Squash Fillings Among Senior Highschool Students of Bestlink College of the Philippines

Vol.4, No.1

Authors

  • Ashanti Odri Brosas Bestlink College of the Philippines
  • John Clarence Azores Bestlink College of the Philippines
  • Leah Ruth Beberino Bestlink College of the Philippines
  • John Paul Cantara Bestlink College of the Philippines
  • Jhanmark Galasao Bestlink College of the Philippines

Keywords:

Hotel and Restaurant Management

Abstract

Buchi is also known as sesame balls; it is golden, chewy, and delicious as a snack or dessert.
Buchi is a Filipino adaptation of Jian Dui, a Chinese Fried pastry made from glutinous rice
Flour with sweet fillings inside and a sesame seed coating. Also known in the United States as
seed balls, they’re commonly sold at most Asian Restaurants and bakeshops. Furthermore,
the squash or a pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed
skin, and it often has deep yellow to orange coloration. The mashed and honey make it
sweetened mashed squash. The researcher’s desire for conducting this study is to have
knowledge of different kinds of other filling that may be put inside of a buchi. This may satisfy
some people, the researcher’s client, and since squash is a vegetable, it has benefits like a
very good source of fiber, potassium, vitamin A and B complex, and others.


As a result, the study stated that using squash as the main ingredient for making the product
accomplished what was expected. There's no implication between the evaluation of the
respondent's forecited variable. Add a bit of sugar to increase the sweetness. Respondents
evaluated the level of fulfillment of the product in terms of Taste, Evaluation, Appearance, and
Quality.


This study will focus on the acceptability of the development of buchi using sweetened
mashed squash as fillings. It might involve determining whether the respondents find the
Taste, Texture, Appearance, and quality satisfactory. This could contain the accurate flavor,
such as how sweet, salt, or sour it is, to change the proportion of ingredients used in the buchi.

Published

2024-06-06

How to Cite

Brosas, A. O. ., Azores, J. C. ., Beberino, L. R. ., Cantara, J. P. ., & Galasao, J. . (2024). The Innovative Development of Squash Fillings Among Senior Highschool Students of Bestlink College of the Philippines: Vol.4, No.1. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 4(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/14109