LAKASABrowsing by Author "Duculan, Chastine D."

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Development of squash (Cucurbita maxima) pastillas de leche
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Flores, John Carlo R.; Abellera, Mark Joseph C.; Ancheta, Ma. Gabriella Precious Viktoria C.; Duculan, Chastine D.; Sanglay, Jaime Rico Q.; Hufana, Zhelyn A.; Cacanindin, Geremy S.; Bayani, Keneth G.; Ramirez, Edren F.; Quinitip, Tiffany Ruth R.
This study aimed to develop a standardized process and formulation, and determined the different sensory attributes in terms of appearance (color, shape & size), aroma, taste (sweetness), texture (softness & chewiness), production cost and shelf life of the Squash (Cucurbita maxima) Pastillas de leche that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scale of 1 to 9 involving 10 trained panelists and 30 consumer-type panelists and tabulated using a Microsoft excel. Numerical rating showed the most acceptable formulation among the five treatments was treatment 2 which consisted 70 grams boiled kabocha squash, 195 grams fortified cow’s powder milk and some basic ingredients. Treatment 2 garnered an overall median score of 9.0 for the combined median scores of the trained panelist and consumer type panelists. This implies that treatment 2 was the most acceptable and desirable for both panelists.