Sensory Acceptability of Squash Yema Spread in Nueva Ecija University of Science and Technology, San Isidro Campus
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



Downloads: 196 | Weekly Hits: ⮙2 | Monthly Hits: ⮙18

Research Paper | Food Science | Philippines | Volume 8 Issue 8, August 2019

Sensory Acceptability of Squash Yema Spread in Nueva Ecija University of Science and Technology, San Isidro Campus

Jomell M. Santiago, Narcisa S. Caymo, Rita l. Cajucom

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 cup of evaporated milk, with 1 cup of evaporated milk and with 1 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

Edition: Volume 8 Issue 8, August 2019

Pages: 1647 - 1652

Share this Article

How to Cite this Article?

Jomell M. Santiago, Narcisa S. Caymo, Rita l. Cajucom, "Sensory Acceptability of Squash Yema Spread in Nueva Ecija University of Science and Technology, San Isidro Campus", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART2020691, Volume 8 Issue 8, August 2019, 1647 - 1652

Enter Your Registered Email Address





Similar Articles with Keyword 'sensory acceptability'

Downloads: 81 | Weekly Hits: ⮙1 | Monthly Hits: ⮙12

Research Paper, Food Science, India, Volume 9 Issue 11, November 2020

Pages: 414 - 417

Sensory Analysis of Pomegranate Peel Powder in the Development of Value Added Food Products

Tandon Palak, Dr. Prasad Ranu, Dr. Verma Anisha

Share this Article

Downloads: 109 | Weekly Hits: ⮙1 | Monthly Hits: ⮙13

Research Paper, Food Science, India, Volume 6 Issue 11, November 2017

Pages: 1891 - 1894

Development and Sensory Acceptability of Banana Peel Flour and Balloon Vine (Cardiospermumhalicacabum) Incorporated Noodles

Nisha S, Lakshmy Priya S

Share this Article

Downloads: 196 | Weekly Hits: ⮙2 | Monthly Hits: ⮙18

Research Paper, Food Science, Philippines, Volume 8 Issue 8, August 2019

Pages: 1647 - 1652

Sensory Acceptability of Squash Yema Spread in Nueva Ecija University of Science and Technology, San Isidro Campus

Jomell M. Santiago, Narcisa S. Caymo, Rita l. Cajucom

Share this Article



Top