ACCEPTABILITY OF KALABASA BROWNIES AMONG HOME ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Increasing health concerns have led consumers to seek desserts that combine indulgence with nutritional benefits. Kalabasa, a nutrient‑rich squash high in vitamins and fiber, offers a wholesome alternative to traditional brownie ingredients. This study examines the acceptability of kalabasa brownies among Grade 11 and 12 Home Economics students at Bestlink College of the Philippines by evaluating sensory attributes such as taste, texture, and appearance and gauging overall preference. A quantitative descriptive design is employed, using a structured questionnaire to collect data from 71 Home Economics students selected through simple random sampling. Participants rate taste attributes (sweetness, bitterness, bittersweet), texture attributes (softness, fudginess, chewiness) and appearance attributes (uniqueness, appeal, freshness) on a four‑point Likert scale. Weighted mean scores are calculated for each attribute to determine levels of acceptability. Respondents were predominantly 17 to 18 years old and female, with most drawn from sections HECF 1203 and HEHO 1201. The brownies’ sweetness received the highest weighted mean, while bitterness and bittersweet notes were deemed acceptable. Texture ratings indicated that softness was most acceptable, followed by fudginess, with chewiness rated lowest. In terms of appearance, uniqueness scored highest, and both appeal and freshness were rated “very much acceptable.” The findings indicated that kalabasa brownies achieved strong acceptability across sensory dimensions. High ratings for sweetness, softness and unique appearance demonstrated the product’s viability as a healthier dessert alternative. Respondents recommended increasing the kalabasa content and enhancing sweetness to further improve the brownies. These insights can guide formulation adjustments and support the development of nutrient‑enhanced baked goods in academic and commercial settings.