Publication: Development of squash (Cucurbita) with roasted squash seeds (Cucurbita pepo) ice cream
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Date
2025-04
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Publisher
Don Mariano Marcos Memorial State University - Mid La Union Campus
Abstract
This study developed a nutritious, sustainable, and innovative ice cream using squash and roasted squash seeds to maximize the use of local agricultural produce and minimize food waste. A standardized formulation and production process were established, and the product was evaluated in terms of its sensory characteristics, microbiological safety, physicochemical properties, consumer acceptability, shelf life, production cost, and market potential. The research utilized developmental, experimental, descriptive, and quantitative designs. Data were analyzed using frequency distribution, hedonic scaling, cost analysis, shelf-life assessment, and microbiological evaluation based on protocols of the Department of Science and Technology (DOST). Results indicated that the standardized formulation—composed of squash, roasted squash seeds, all-purpose cream, condensed milk, and heavy cream—met acceptable standards for sensory quality, safety, and consumer preference. The product demonstrated a viable shelf life and cost-effective production process. Marketing analysis further supported its commercial potential, positioning squash and roasted squash seed ice cream as a viable product with a comprehensive approach to sustainability, quality, and marketability.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Padua, J. P., Carreon, J. G., Dulay, J. P. S., Dumaguin, A. J. D., Lubrica, D. P. (2025). Development of squash (Cucurbita) with roasted squash seeds (Cucurbita pepo) ice cream. [Unpublished Undergraduate Thesis].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.