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Nutritional Benefits of Squash Blossom Flan by Joyce Rey-Ann Ebuenga is a document available to read on EtoBox.
This research paper investigates the acceptability of squash blossom (Cucurbita pepo) as an additive in leche flan, a popular Filipino dessert, aiming to enhance its nutritional value. The study seeks to determine the personal profiles of respondents, the acceptability levels in terms of appearance, taste, and texture, as well as the profitability of the modified leche flan. The findings are intended to benefit farmers, food entrepreneurs, and consumers by promoting a healthier dessert option that incorpora
- Author
- Joyce Rey-Ann Ebuenga
- Language
- EN