Publication: Development of squash (Cucurbita maxima L.) siopao with breadnut (Artocarpus camansi) filling
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Date
2025-11
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
Growing health consciousness is pushing consumers to choose eco-friendly food options, reshaping the global food industry. This study developed a healthy, innovative siopao using squash in the dough and breadnut as the filling to create an affordable, convenient, and nutritious product. The formulation and process were standardized, and sensory, microbiological, physicochemical, shelf-life, cost, and marketing assessments were conducted. Data were gathered through hedonic tests, frequency counts, cost analysis, shelf-life observation, and laboratory evaluation. Among three formulations, Treatment 3—using mainly steamed squash for the dough and breadnut for the filling—was preferred by 10 trained panelists for its color, aroma, taste, and texture. Microbiological and physicochemical tests from DOST confirmed it was safe for consumption. Consumer acceptability was further evaluated with 100 participants, and shelf-life tests showed the product lasts longer when frozen. Cost analysis indicated that this healthier, local siopao is competitively priced and has strong market potential.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Casimiro, L. A., Abenes, R. C., Aglosulos, P. A. V., Baltazar, C. D., Culato, E. V. (2025). Development of squash (Cucurbita maxima L.) siopao with breadnut (Artocarpus camansi) filling. [Unpublished Undergraduate Thesis].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.