Hypothesis of the study

There is no significant differencess in the sensory evaluation level of squash tart as

assessed by the selected panelists and random tasters. Likewise, when they are
group by profile.

Significance of the Study

The results of the study will be of great benefit to the following:

Students. This study will be beneficial to the students especially to those who are
taking Bachelor of Science in Hotel and Restaurant Management course in
preparation for their future. This study will be a big help to students in gaining
knowledge and insights for them to be more equip in facing reality of life.

Food Industry. The study develops a new and unique product to show and market it
in public. With the study, local entrepreneurs can make a merchandise to the new
product and increase their profit from it.

Local Farmers. To make squash to be one of the staple crop and at the same time to
help local farmers to produce and increase the production of this crop and sold it in
the market through the demand of the market in this kind of crop.

Consumers. To taste a new product and be informed of the potential health benefits
of squash.

Teachers and Faculty -

Futre Researchers. This study may serve as a valuable reference, basis, and reliable
source for students and to other researchers conducting related studies especially in
food processing.