Level of Viability of Squash Pie


  • Princess Gragasin
  • John Christian Mapula
  • Alondra Baclean
  • Ella Mae Sangalang
  • Angelbert Cabuhal
  • Nilo Flores
  • Alice Tolato


viability, squash, pie


This research focused on determining the level of viability of squash pie. Pie is rich in cholesterol because it has many eggs, milk, and butter. Hence, the researchers made a healthy version of pie, that is,a squash-flavored pie, to enhance the nutritional value because squash has vitamin A, which is a powerful antioxidant that is essential for good skin, vision, and mucous membranes. Vitamin A protects against the risk of lung and mouth cancers. The researchers used experimental methods because the study focused on the viability of the respondents on the characteristics of squash pie in terms of appearance, taste, texture, and nutritional value. After conducting the study, the results showed that the product is acceptable. Based on the data, their product was accepted by the teachers, especially by students. The research focused on the level of viability of squash pie in Bestlink College of the Philippines. 



How to Cite

Gragasin, P. ., Mapula, J. C. ., Baclean, A. ., Sangalang, E. M. ., Cabuhal, A. ., Flores, N. ., & Tolato, A. . (2020). Level of Viability of Squash Pie. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2030

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