Sensory Acceptability of Localized Squash Graham Product

Abstract

INTRODUCTION

Well-liked by Filipinos, young and old alike, are cakes of different flavors. Baking cake has been considered a product which results from the final test of a chef's art and expertise. Cakes are products that are plenty and oftentimes being served in the table as pastry of any celebration. Different flavors are made to suit individual taste and nutrients are added to further enhance the nutritional value of the cake and could add up to offer benefits to the people, like the adding of squash to the cake as attempted in this study. The purpose of this study was to find out the level of acceptability 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.

METHODS

This study utilized quasi-experimental research to determine the acceptability level of squash cake among respondents as to general acceptability, appearance, taste, color and texture. Quasi-experimental research is an experimental study used to estimate the causal impact of an intervention on its target population. A panel of 50 evaluators, purposely picked, from the Ternate National Senior High School Department served as respondents. A modified sensory evaluation score sheet anchored on Five-Point Hedonic Scale was used by the respondents to assess the finished products. Means, Percentage and Scheffe Test were utilized as the statistical tools.

RESULTS

As a whole, results disclosed that baked cakes with no grated squash and 240 grams grated squash were moderately liked by the respondents while those baked cakes with 480 grams grated squash and 700 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.

DISCUSSIONS

For commercial reasons, bakers who produce cakes may consider using squash as one of the flavors or ingredients to promote healthy pastries. It should also highlight that the cake product be sold at an affordable price. This research study may be replicated by other researchers who might be interested to further look into the essentials of baking a cake with squash as main ingredient utilizing other sets of respondents and variables that would further validate the results of this study. A further investigation to determine the shelf-life of the produce is also recommended.