LAKASABrowsing by Author "Lorenzo, Christine Joy A."

Now showing 1 - 1 of 1

Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Obra, Juleah Paula C.; Lorenzo, Christine Joy A.; Paguirigan, Johnzen F.; Rinon, Jomabelle C.; Sending, Jerri Leigh C.; Cacanindin, Geremy S.; Bayani, Keneth G.; Gacayan, Daniel B.; Novencido, Rosa M.; Javonitalla, Josephine G.
This study aimed to develop a standardized process and formulation of tomato (Solanum Lycopersicum) squash (Cucurbita maxima) pasta. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire for data collection to determine the descriptive and acceptability attributes among treatments for data analysis. Mean scores of trained and consumer panelists on the acceptability attributes of the four treatments of tomato squash pasta were computed. The acceptability attributes of the 4 treatments were rated like very much by the trained and consumer type panelists. Treatment 2 was selected as the best treatment based on the mean score which was the highest among treatments with 50 grams of squash flour and 25 ml of extracted tomato.