Publication: Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta
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Date
2021-12
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
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.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Obra, J. P. C., Lorenzo, C. J. A., Paguirigan, J. F., Rinon, J. C. & Sending, J. L. C. (2021). Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.