International Journal of Science and Research (IJSR)

ISSN: 2319-7064
Research Gate Impact Factor (2018): 0.28 | SJIF (2018): 7.426
SENSORY ACCEPTABILITY OF SQUASH YEMA SPREAD IN NUEVA ECIJA UNIVERSITY OF SCIENCE AND
TECHNOLOGY, SAN ISIDRO CAMPUS

Jomell M. Santiago1, Narcisa S. Caymo2 and Rita l. Cajucom3

1
Faculty member, Department of Laboratory High School, College of Education, Nueva Ecija University of Science and
Technology, San Isidro Campus, San Isidro, Nueva Ecija, 3106 Philippines
[email protected]
2,
Faculty member, College of Education, Nueva Ecija University of Science and Technology, San Isidro Campus, San
Isidro, Nueva Ecija, 3106 Philippines
3
Faculty member, Department of Laboratory High School, College of Education, Nueva Ecija University of Science and
Technology, San Isidro Campus, San Isidro, Nueva Ecija, 3106 Philippines

Abstract: This research study aimed to ascertain the sensory acceptability of squash (Cucurbita maxima) of varied quantities
in yema spread as to appearance, taste, color, texture and general acceptability. The 50 evaluators, purposely picked, from
the faculties (15), staffs (15) and students (20) of Nueva Ecija University of Science and Technology, San Isidro Campus were
utilized as respondents. Formulated in the study were four treatments– three of which used evaporated milk at various
quantities while as the control variable, one treatment, which contained no evaporated milk at all, was used. A modified
sensory evaluation score sheet anchored on Five-Point Hedonic Scale was used by the respondents to assess the finished
products. Means, ANOVA and T-Test were utilized as the statistical tools. As a whole, results disclosed that yema spread
without evaporated milk were moderately liked while those squash yema spread with ½ cup of evaporated milk, with 1 ½ cup
of evaporated milk and with 1 ½ cup of evaporated milk were liked very much by the respondents. There were significant
differences in the level of acceptability of the different treatments as to appearance, taste, color, texture as well as general
acceptability. Also, there were significant relationships on the profile of the respondents to the different treatments of squash
yema spread.

Keywords: sensory acceptability, squash yema spread,

1. Introduction cord problem at birth. Fruits and veggies with lots of

potassium help you have good blood pressure. Vitamin A
Squash is a genus Cucurbita, genus of flowering plants in the keeps eyes and skin healthy and helps to protect against
gourd family (Cucurbitaceae), many of which are widely infections. Vitamin C helps heal cuts and wounds and keep
cultivated as vegetables and for livestock feeds. Squashes are teeth and gums healthy [4]. Carotenoids are plant pigments
native to the New World, where they were cultivated by responsible for bright red, yellow and orange hues in many
native peoples before European settlement. The fruit of fruits and vegetables including squash. These pigments play
edible species is usually served as a cooked vegetable, and an important role in plant health. People who eat foods
the seeds and blossoms may also be cooked and eaten. One containing carotenoids get protective health benefits as well
of the most nutritious and appealing vegetables available [5].
throughout the world and beneficial in terms of health and
When it comes to culinary applications, squash is really
medicine is squash [1].
flexible. It can be added to a soup, use for salads, can be
The great thing about squash, besides its varieties, versatility
baked whole or sliced in half, steam and can used as
and delicious flavor, is its nutritional content. Nutrients are
substitute for other ingredients. Now, this study is presenting
what make a food healthful, and squash, regardless of
a Squash Yema Spread [6].
variety, has plenty. The most important squash nutrients are
vitamin A, vitamin C and potassium. Most squash varietals
2. Objectives of the Study
contain plenty of these three in a 1-cup serving, and they are
all essential nutrients. Essential nutrients cannot be
This study aimed to ascertain the sensory acceptability of
manufactured by our bodies [2]. Squash has a very rich
using different proportions of squash in making squash yema
nutritional profile that consists of various organic
spread. Specifically, it aimed to determine the level of
compounds, nutrients, vitamins, and minerals, which are
sensory acceptability of squash yema spread in terms of
responsible for providing all its impressive health benefits.
appearance, taste, color, texture and general acceptability;
This list includes a huge amount of vitamin A, as well as
and find out the significant differences in the level of
significant amounts of vitamin A, vitamin C, carotene, fibre
acceptability in four various quantities of proportion of
and folate.
evaporated milk in the production of yema spread as to
In terms of minerals, squash contains magnesium, potassium,
appearance, taste, color, texture and general acceptability.
manganese, copper, phosphorus, calcium, and iron. It is also
a very good source of carotenoids and other important anti- 3. Materials and Methods
inflammatory and antioxidant compounds [3]. Fibre is good
for your heart and your intestines and it helps keep you Research Design
regular. Folate may keep your baby from having a spinal This study utilized quasi-experimental research to determine

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 International Journal of Science and Research (IJSR)
ISSN: 2319-7064
Research Gate Impact Factor (2018): 0.28 | SJIF (2018): 7.426
the acceptability level of squash cake among respondents as sample due to good evidence that he is representative of the
to general acceptability, appearance, taste, color and texture. total population.
Quasi-experimental research is an experimental study used to
estimate the causal impact of an intervention on its target Evaluators of the Study
population [7]. It is a form of research where the The evaluators are the 15 teachers, 15 staffs and 20 students
investigator has no control over the independent variable but of Nueva Ecija University of Science and Technology, San
has power over how the dependent variable is measured. In Isidro Campus to determine the sensory acceptability of
this study, the squash mixture was prepared, and the amount squash yema spread.
of evaporated milk was added in different proportions as
variations A- no evaporated milk, B- with ½ cup of Materials, Tools and Equipment
evaporated milk, C- with 1 cup evaporated milk and D- with
In the conduct of this study, squash was grated (varies in
1 ½ cup of evaporated milk.
proportion for each treatment). Other ingredients included
Sampling Design the following: 1200 ml of condensed milk,1 ½ cups of
Purposive sampling was employed in selecting the evaporated milk, 2 tablespoons of butter and 1 kilograms of
individuals as samples according to the purposes of the grated and blended squash. The tools, utensils and other
researchers as their controls. It is a non-scientific sampling equipment used were container, measuring cups, measuring
design by which an individual is selected as part of the spoons, grater, blender, cooking pan, wooden spoon, knife,
rubber scraper, chopping board, strainer and gas stove.
Procedure
Instrument Perform Mise’en place. Peel off the squash and cut it into
Basing on the Five-Point Hedonic Scale, a modified sensory parallel forms. Grate the squash into very small pieces,
evaluation score sheet was utilized to retrieve data. Each squeeze it hardly till the puree comes out and blend it with
replication of the four (4) treatments was evaluated with the evaporated milk.
following scores and their descriptions: Five (5) as Liked Cooking: Pre-heat the pan. In the cooking pan, place 2 table
Very Much; Four (4) as Liked Moderately; Three (3) as spoons of butter, let it melt. Put 2 cups of condensed milk.
Liked Slightly; Two (2) as Disliked; and One (1) as Disliked Put the evaporated-blended squash and let it simmer then add
Very Much. The different preparations were evaluated by the remaining 2 cups of evaporated milk. Cook it thoroughly
respondents as to appearance, taste, color, texture as well as until the color becomes mustard yellow.
general acceptability, using the following rubric on Table 1.

Table 1. Rubric for Evaluating Squash Yema Spread

4 1
5 3 2
Liked Disliked Very
CRITERIA Liked Very Much Liked Slightly Disliked
Moderately Much
Looks very palatable Looks pleasing Looks slightly Disliked the Very disliked
Appearance that captures one’s in its appearance pleasing appearance and can’t appearance
attention capture one’s appetite
It tastes savory with It tastes partially It tastes not that Disliked taste cause of
Very disliked taste
Taste quality and increases good good or bad too savory or it lacks
one’s appetite something
Color Golden Brown Brown Yellow Light yellow Light
Slightly soft and Hard and lacks
Texture Very soft and moist Soft and moist Very hard
moist moisture
General Moderately Slightly Not Acceptable Very
Very much acceptable Not Acceptable
Acceptability Acceptable Acceptable Much

After the sensory evaluation of the treatment, the score

sheets were recorded, tallied, summarized and prepared for
computation. Mean was used in determining the level of Other statistical tools were the One-way Analysis of
acceptability of its appearance, taste, color, texture, and Variance (ANOVA) and T Test to determine whether
general acceptability. The following scale and descriptions significant differences existed in the level of acceptability of
were used: squash yema spread. Computation was done using the
4.21 - 5.00 – Liked Very Much Microsoft Excel and Statistical Package for Social Science
3.41 - 4.20 – Liked Moderately (SPSS).
2.16 - 3.40 – Liked Slightly
1.81 -2.15 – Disliked 4. Results and Discussion
1.00- 1.80 – Disliked Very Much

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 International Journal of Science and Research (IJSR)
ISSN: 2319-7064
Research Gate Impact Factor (2018): 0.28 | SJIF (2018): 7.426
Table 2 shows the sensory acceptability level of squash yema milk as to appearance among the respondents. All the
spread enriched with different proportions of evaporated treatments were liked moderately.

Table 2. Mean Ratings of Squash Yema Spread of Different Treatments as to Appearance

Treatment Weighted Mean Interpretation
No evaporated milk 3.94 Liked Moderately
With ½ cup evaporated milk 4.18 Liked Moderately
With 1 cup of evaporated milk 4.04 Liked Moderately
With 1 ½ cup of evaporated milk 4.16 Liked Moderately

Table 3 shows that there is no significant difference existed Table 4 shows that all the treatments were not significant to
in the level of squash yema spread in different treatments as each other. This means that these paired treatments were
to appearance. This implies that the appearance of different comparable in appearance. This implies that the addition of
treatments was the same or there were no variations as evaporated milk does not affect the appearance of squash
evaluated by the respondents. yema spread.

Table 3. ANOVA Table for Appearance of Squash Yema Spread in Different Treatments
Source of Variation SS df MS F P-value F crit
Between Groups 1.62 3 0.54 0.735204 0.53217 2.650677
Within Groups 143.96 196 0.73449
Total 145.58 199

Table 4. T test for the Appearance of Squash Yema Spread in Different Treatments
Treatments Treatment df t Stat P value t Critical two-tail Verbal Interpretation
Treatment A Treatment B 90 -1.441436 0.15 1.986674541 Not Significant
Treatment C 96 -1.022398 0.31 1.984984312 Not Significant
Treatment D 98 -0.950084 0.34 1.984467455 Not Significant
Treatment B Treatment A 90 -1.441436 0.15 1.986674541 Not Significant
Treatment C 96 0.3967918 0.69 1.984984312 Not Significant
Treatment D 90 0.3600940 0.72 1.986674541 Not Significant
Treatment C Treatment A 96 -1.022398 0.31 1.984984312 Not Significant
Treatment B 96 0.3967918 0.69 1.984984312 Not Significant
Treatment D 96 0 1 1.984984312 Not Significant
Treatment D Treatment A 98 -0.950084 0.34 1.984467455 Not Significant
Treatment B 90 0.3600940 0.72 1.986674541 Not Significant
Treatment C 96 0 1 1.984984312 Not Significant
The mean difference is significant at the 0.05 level

Table 5 shows the sensory acceptability level of squash yema Table 6 shows that there is no significant difference existed
spread enriched with different proportions of evaporated in the level of squash yema spread in different treatments as
milk as to taste among the respondents. Treatment A, C and to taste. This implies that the taste of different treatments
D were liked moderately while Treatment B was liked very was the same or there were no variations as evaluated by the
much. respondents.

Table 5. Mean Ratings of Squash Yema Spread of Different Treatments as to Taste

Treatment Weighted Mean Interpretation
No evaporated milk 3.80 Liked Moderately
With ½ cup evaporated milk 4.24 Liked Very Much
With 1 cup of evaporated milk 4.14 Liked Moderately
With 1 ½ cup of evaporated milk 4.20 Liked Moderately

Table 6. ANOVA Table for Taste of Squash Yema Spread in Different Treatments

Source of Variation SS df MS F P-value F crit

Between Groups 5.695 3 1.898333 2.444956 0.065229 2.65067
Within Groups 152.18 196 0.776429
Total 157.875 199

Table 7. T test for the Taste of Squash Yema Spread in Different Treatments
Treatments Treatment df t Stat P value t Critical two-tail Verbal Interpretation
Treatment A Treatment B 87 -2.422869 0.02 1.987608282 Significant
Treatment C 93 -1.891798 0.06 1.985801814 Not Significant
Treatment D 95 -1.753606 0.08 1.985251004 Not Significant
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 International Journal of Science and Research (IJSR)
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Treatment B Treatment A 87 -2.422869 0.02 1.987608282 Significant
Treatment C 96 0.510867 0.61 1.984984312 Not Significant
Treatment D 95 0.621345 0.55 1.985251004 Not Significant
Treatment C Treatment A 93 -1.891798 0.06 1.985801814 Not Significant
Treatment B 96 0.510867 0.61 1.984984312 Not Significant
Treatment D 98 0.117172 0.91 1.984467455 Not Significant
Treatment D Treatment A 95 -1.753606 0.08 1.984984312 Not Significant
Treatment B 95 0.621345 0.55 1.985251004 Not Significant
Treatment C 98 0.117172 0.91 1.984467455 Not Significant
The mean difference is significant at the 0.05 level

Table 8. Mean Ratings of Squash Yema Spread of Different Treatments as to Color

Treatment Weighted Mean Interpretation
No evaporated milk 3.76 Liked Moderately
With ½ cup evaporated milk 4.02 Liked Moderately
With 1 cup of evaporated milk 4 Liked Moderately
With 1 ½ cup of evaporated milk 4.14 Liked Moderately

Table 7 shows the T Test revealed that Treatment A and B is actually an assurance of proper sterilization, and therefore
has significant difference while the rest of the treatments safety) is something some people still find a new experience
have no significant difference. This means that ½ cup of in food [8].
evaporated makes a difference in terms of the taste of the
squash yema spread. However, more than ½ cup of Table 8 shows the sensory acceptability level of squash yema
evaporated milk affects the taste of the yema spread since it spread enriched with different proportions of evaporated
has no difference on the taste of the yema spread that has no milk as to color among the respondents. All the treatments
evaporated milk. The sweet taste of evaporated milk (which were liked moderately.

Table 9. ANOVA Table for Color of Squash Yema Spread in Different Treatments

Source of Variation SS df MS F P-value F crit

Between Groups 4.76 3 1.586667 2.206831 0.088578 2.650677
Within Groups 140.92 196 0.71898
Total 145.68 199

Table 9 shows that there is no significant difference existed was the same or there were no variations as evaluated by the
in the level of squash yema spread in different treatments as respondents.
to color. This implies that the color of different treatments

Table 10. T test for the Color of Squash Yema Spread in Different Treatments
Treatments Treatment df t Stat P value t Critical two-tail Verbal Interpretation
Treatment A Treatment B 92 -1.950819 0.05 1.986086317 Significant
Treatment C 95 -1.675982 0.09 1.985251004 Not Significant
Treatment D 96 -2.199887 0.03 1.984984312 Significant
Treatment B Treatment A 92 -1.950819 0.05 1.986086317 Significant
Treatment C 98 0.2557744 0.79 1.984467455 Not Significant
Treatment D 97 -0.375900 0.70 1.984723186 Not Significant
Treatment C Treatment A 95 -1.675982 0.09 1.985251004 Not Significant
Treatment B 98 0.2557744 0.79 1.984467455 Not Significant
Treatment D 98 -0.606976 0.55 1.984467455 Not Significant
Treatment D Treatment A 96 -2.199887 0.03 1.984984312 Significant
Treatment B 97 -0.375900 0.70 1.984723186 Not Significant
Treatment C 98 -0.606976 0.55 1.984467455 Not Significant
The mean difference is significant at the 0.05 level

Table 11. Mean Ratings of Squash Yema Spread of Different Treatments as to Texture
Treatment Weighted Mean Interpretation
No evaporated milk 3.80 Liked Moderately
With ½ cup evaporated milk 4.36 Liked Very Much
With 1 cup of evaporated milk 4.26 Liked Very Much
With 1 ½ cup of evaporated milk 4.20 Liked Moderately

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 International Journal of Science and Research (IJSR)
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Table 10 shows the T Test revealed that Treatment A and B a desirable brownish colouration and a caramel flavouring to
and Treatment A and D has significant difference while the all kinds of confectionery and desserts [9].
rest of the treatments have no significant difference. This
means that some of the proportion (½ cup and 1 ½ cup) of Table 11 shows the sensory acceptability level of squash
evaporated milk makes a difference in terms of the color yema spread enriched with different proportions of
compare to the squash yema spread without evaporated milk. evaporated milk as to texture among the respondents.
Lactose and proteins in the evaporated milk react with other Treatment A and D were liked moderately while Treatment
sugars during baking or cooking. The Maillard reaction gives B and C were liked very much.

Table 12. ANOVA Table for Texture of Squash Yema Spread in Different Treatments
Source of Variation SS df MS F P-value F crit
Between Groups 8.28 3 2.76 4.106893 0.007455 2.650677
Within Groups 131.72 196 0.672041
Total 140 199

Table 13. T test for the Texture of Squash Yema Spread in Different Treatments
Treatments Treatment df t Stat P value t Critical two-tail Verbal Interpretation
Treatment A Treatment B 86 -2.915986 0.004 1.987934206 Significant
Treatment C 86 -2.266910 0.02 1.987934206 Significant
Treatment D 81 -2.218591 0.02 1.989686323 Significant
Treatment B Treatment A 86 -2.915986 0.004 1.987934206 Significant
Treatment C 98 0.8230548 0.21 1.984467455 Not Significant
Treatment D 97 1.0041911 0.32 1.984723186 Not Significant
Treatment C Treatment A 86 -2.266910 0.02 1.987934206 Significant
Treatment B 98 0.8230548 0.21 1.984467455 Not Significant
Treatment D 97 0.1433355 0.89 1.984723186 Not Significant
Treatment D Treatment A 81 -2.218591 0.02 1.989686323 Significant
Treatment B 97 1.0041911 0.32 1.984723186 Not Significant
Treatment C 97 0.1433355 0.89 1.984723186 Not Significant
The mean difference is significant at the 0.05 level

Table 12 shows that there is a significant difference existed means that the addition of evaporated milk regardless of the
in the level of squash yema spread in different treatments as proportion affects the texture of the squash yema spread.
to texture. This implies that the taste of different treatments According to [9] “one of the property of evaporated milk is
was not the same as evaluated by the respondents. its hydration or water-binding property wherein its mode of
action was its water retention capacity produces better
Table 13 shows that Treatment A and B, Treatment A and C texture in food products and help to maintain their keeping
and Treatment A and D has significant difference while the qualities and shelf life.
rest of the treatments have no significant difference. This

Table 14. Mean Ratings of Squash Yema Spread of Different Treatments as to Texture
Treatment Weighted Mean Interpretation
No evaporated milk 3.80 Liked Moderately
With ½ cup evaporated milk 4.36 Liked Very Much
With 1 cup of evaporated milk 4.26 Liked Very Much
With 1 ½ cup of evaporated milk 4.20 Liked Moderately

Table 15. ANOVA Table for Texture of Squash Yema Spread in Different Treatments
Source of Variation SS df MS F P-valueF crit
Between Groups 8.28 3 2.76 4.106893 0.007455 2.650677
Within Groups 131.72 196 0.672041
Total 140 199

Table 14 shows the sensory acceptability level of squash Table 15 shows that there is a significant difference existed
yema spread enriched with different proportions of in the level of squash yema spread in different treatments as
evaporated milk as to acceptability among the respondents. to acceptability. This implies that the taste of different
Treatment A was liked moderately while Treatment B, C and treatments was not the same or there were variations as
D were liked very much. evaluated by the respondents.

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 International Journal of Science and Research (IJSR)
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Table 16. T test for the Texture of Squash Yema Spread in Different Treatments
Treatments Treatment df t Stat P value t Critical two-tail Verbal Interpretation
Treatment A Treatment B 86 -2.915986 0.004 1.987934206 Significant
Treatment C 86 -2.266910 0.02 1.987934206 Significant
Treatment D 81 -2.218591 0.02 1.989686323 Significant
Treatment B Treatment A 86 -2.915986 0.004 1.987934206 Significant
Treatment C 98 0.8230548 0.21 1.984467455 Not Significant
Treatment D 97 1.0041911 0.32 1.984723186 Not Significant
Treatment C Treatment A 86 -2.266910 0.02 1.987934206 Significant
Treatment B 98 0.8230548 0.21 1.984467455 Not Significant
Treatment D 97 0.1433355 0.89 1.984723186 Not Significant
Treatment D Treatment A 81 -2.218591 0.02 1.989686323 Significant
Treatment B 97 1.0041911 0.32 1.984723186 Not Significant
Treatment C 97 0.1433355 0.89 1.984723186 Not Significant
The mean difference is significant at the 0.05 level

Table 17. ANOVA Table for the Overall Acceptability of Squash Yema Spread in Different Treatments

Source of Variation SS df MS F P-valueF crit

Between Groups 35.056 19 1.845053 2.603305 0.000205 1.597147
Within Groups 694.56 980 0.708735
Total 729.616 999

Table 16 revealed that Treatment A and B and Treatment A ilization_of_Squash_into_Jam_for_Kids_and_Adults_

and D has significant difference while the rest of the in_Calumpit_for_year_2017_to_2018_
treatments have no significant difference. This means that [2] Andrea Lewis, 2015. The health benefits of squash.
the addition of evaporated milk affects the acceptability of https://dailyjuicecafe.com/blogs/blog/64413637-the-
the squash yema spread. This implies that squash yema health-benefits-of-squash
spread with evaporated milk were more liked by the [3] John Staughton, (2019). 7 Amazing Benefits of
respondents than the squash yema spread with no evaporated Squash
milk. [9] state that evaporated milk fat possesses a unique https://www.organicfacts.net/health-benefits/fruit/squa
flavour which is widely exploited in the manufacture of sh.html
products known for their richness and quality in taste and [4] Cdc, (2006). Prevalence of Fruit and Vegetable
texture, which cannot be achieved with other fats. Consumption and Physical Activity by Race/Ethnicity
[5] Jesisie Szalay, (2015). What are Cartenoids?
Table 17 shows that there is a significant difference existed https://www.livescience.com/52487-carotenoids.html
in the level of squash yema spread in different treatments as [6] Yuri Tarroza (2017). "The utilization of Squash into
to the overall acceptability. This implies that the different Jam for Kids and Adults in Calumpit for year 2017
treatments were differs to each other. to2018".https://www.academia.edu/31612660/_The_ut
ilization_of_Squash_into_Jam_for_Kids_and_Adults_
5. Conclusion in_Calumpit_for_year_2017_to_2018_
[7] Dinardo, J. (2008). "Natural experiments and quasi-
This study aimed to ascertain the sensory acceptability of natural experiments". The New Palgrave Dictionary of
using different proportions of squash in making squash yema Economics .pp. 856859. Doi:10.1057/978023022
spread. The result showed that all treatments were liked 6203.1162.ISBN 978-0-333-78676-5
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Authors Profile

Jomell Miranda Santiago graduated Bachelor’s Degree of

Secondary Education major in General
Science at Nueva Ecija University of
Science and Technology San Isidro Campus
and finished Master’s Degree in Biology
Education at Central Luzon State
University. He worked in General de Jesus
College as substitute teacher for one (1)
year. He is currently connected with NEUST as Instructor for
one (1) year and has been active in the field of research in
recent years.

Narcisa S. Caymo graduated Bachelor’s Degree of Science

in Industrial Education major in Home
Technology at Central Luzon
Polytechnic College (now Nueva Ecija
University of Science and Technology
San Isidro Campus) and finished
Master’s Degree in Professional Studies
at Pampanga Agricultural College. She
finished her Doctoral Degree major in
Educational Management at Araullo University Phinma
Education Network. She worked with NEUST as Associate
Professor for thirty (30) years and she is currently the Chair
of Office of Student Affairs and Coordinator of Guidance
and Counseling Office.

Rita L. Cajucom graduated Bachelor’s Degree of Science in

Industrial Education major in
Drafting Technology at Central
Luzon Polytechnic College (now
Nueva Ecija University of Science
and Technology San Isidro Campus)
and finished Master’s Degree in
Professional Studies at Pampanga
Agricultural College. She also
finished Master of Arts in Education
major in Public Management at
Nueva Ecija University of Science and Technology General
Tinio Campus. She finished her Doctoral Degree major in
Educational Management at Araullo University Phinma
Education Network. She worked with NEUST as Professor
for twenty (27) years and she is currently the Coordinator for
Admission, registration and scholarship and the Principal of
Laboratory High School.

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