Sensory acceptability of squash (cucurbita maxima) in baking cake

Authors : Ramona Borro, Raymund Gemora

This research study aimed to ascertain the sensory acceptability of squash (Cucurbita Maxima) of varied quantities in baking cake as to appearance, taste, color, texture and general acceptability. A panel of 20 evaluators, purposely picked, from the School of Hotel and Restaurant Services Technology of the West Visayas State University – Janiuay Campus, were utilized as respondents. Formulated in the study were four treatments– three of which used squash at various quantities while as the control variable, one treatment, which contained no squash 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 Scheffe Test were utilized as the statistical tools. As a whole, results disclosed that baked cakes with no grated squash and 120 grams grated squash were moderately liked by the respondents while those baked cakes with 240 grams grated squash and 380 grams grated squash 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. [Full Article]

Key words : Sensory, Acceptability, Squash, Cake

Published in : Frontiers in Food & Nutrition Research

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