The Level Acceptability of Squash Fries Flavored With Sour Cream and Onion Among Teenagers in Barangay NPC Caybiga Caloocan City

Vol.4, No.1

Abstract

The researchers conducted this study to determine the level of acceptability of squash friend
flavored with sour cream and onion. The researchers chose to use squash fries, sour cream,
and onion flavors as the main ingredients of the product because these are more nutritious
compared to other snacks that teenagers eat nowadays. The researcher chose a survey
questionnaire as a method because the information the researchers can gather from the
respondents is easy to present. The researchers selected 25 boys and 25 girls who took part
in a survey by filling out the questionnaire.

According to the findings, using squash as one of the major ingredients to make the product
met expectations. The respondent's evaluation as a predicted variable has no significance for
the results. To make the texture crispy, coat it in cornstarch. To make it taste salty and sour,
coat it in sour cream and onion powder. Respondents assessed the acceptability of the
product in terms of taste and presentation as very satisfactory, and aroma, texture, size, smell,
and quality as satisfactory.

This study will focus on the acceptability of sour cream and onion-flavored squash fries. This
may entail determining whether the responders find the appearance, smell, and flavor
satisfactory. This may include the precise flavor, such as how sour, bitter, or salty it is, in order
to change the proportion of ingredients used in the sour cream and onion-flavored squash
fries.