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

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.