LAKASABrowsing by Author "Repancol, Jolina C."

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Development of squash (Cucurbita maxima) halaya
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018) Repancol, Jolina C.; Alvares, Sheila B.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Pacada, Charles A.
The study aimed to develop squash halaya with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Three treatments were formulated, with each treatment varying in the amount of evaporated milk and coconut milk. Treatment 1 used 50 ml of evaporated milk and 20 ml of coconut milk; Treatment 2 used 35 ml of evaporated milk and 35 ml of coconut milk; and Treatment 3 used 25 ml of evaporated milk and 45 ml of coconut milk, while the remaining ingredients were kept constant. Treatment 1 was found to be the most acceptable based on sensory evaluation. It had a pH of 6.2 and water activity of 0.70. Its proximate composition consisted of 49.99% moisture, 0.18% crude fat, 1.77% crude protein, 0.71% crude ash, and 47.35% total carbohydrates. The microbiological qualities of the squash halaya were acceptable and safe for human consumption.