Level of Acceptability of Squash Cake with White Chocolate


  • Fermin Steven Tyrone Charles
  • Miccaella Bulquerin
  • Noah Cembrano
  • Cristine Bernardino
  • Berlyn Abaya


squash, cake, chocolate


Squashes are local to the New World, where they were developed by local farming groups before European settlement. Natural products grow quickly.It must be gathered within a couple of days after the structure and should be utilized not long after it was reaped. The skin is, for the most part, viewed as eatable. Cakes are a cutting-edge adjustment of bread. Generally, in the past, bread is more utilized than cake. Cake is a type of sweet food that is produced using flour, sugar, and different fixings that is generally heated. Cake is regularly filled in as a celebratory dish during formal events, such as weddings, commemorations, and birthday celebrations. This study aimed to determine the level of acceptability of squash cake with white chocolate. In another bowl, flour, cinnamon, salt, baking soda, and baking powder were mixed. Afterward, raisins and walnuts were added. As a natively grown vegetable cultivated by Wampanoag Indians, squash holds a special place in American history. In the Americas, squash is one of three primary crops, the other two being maize and beans. A survey questionnaire(checklist) was used by the researchers to gather information from respondents. The researchers distributed the questionnaires to selected students of Bestlink College of the Philippines. The result of this study was tabulated and analyzed. This chapter presented the summary of findings from gathered data, the conclusion drawn, the findings, and the recommendations offered by the researchers.:



How to Cite

Charles, F. S. T. ., Bulquerin, M. ., Cembrano, N. ., Bernardino, C. ., & Abaya, B. . (2020). Level of Acceptability of Squash Cake with White Chocolate. 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/2068

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