DEVELOPMENT AND ACCEPTABILITY OF NUTRI-SQUASH (Cucurbita Moschata) MACAROON

• Rizaliah B. Tapulao

  Cagayan State University

  Author

• Gia Baquiran

  Cagayan State University

  Author

• Mark Anthony Ramirez

  Cagayan State University

  Author

• Bryan Jay Soriano

  Cagayan State University

  Author

• Eva N. Flores

  Cagayan State University

  Author

This study developed Nutri-Squash (Cucurbita moschata) Macaroons by incorporating nutrient-rich squash and the DOST Nutri-Blend mixture (mung bean, rice, and sesame) to enhance nutritional value while addressing vitamin deficiencies, reducing agricultural waste, and supporting local farmers’ income. A developmental and evaluative experimental design was employed, preparing three formulations with varying squash content. Sensory evaluation was conducted using a 9-point hedonic scale with seventy respondents, including twenty experts and semi-experts and fifty consumers, assessing color, aroma, taste, texture, and overall acceptability. Proximate and nutritional analyses were performed, and the total production cost was calculated.

Results showed that Treatment 1, with a moderate squash content, consistently achieved the highest sensory scores: color (8.35), aroma (8.30), taste (8.45), texture (8.35), and overall acceptability (8.90), indicating that balanced squash incorporation enhanced visual appeal, flavor, and texture. Treatments 2 and 3, with higher squash content, scored lower due to negative effects on color intensity, aroma harmony, taste balance, and textural quality. Consumers’ acceptability scores ranged from 8.50 to 8.80, confirming strong market potential. Nutritional analysis revealed that each 30-gram serving contained 116 kcal, 2 g protein, 1 g fiber, 4 g fat, and 19 g carbohydrates, demonstrating successful fortification without compromising sensory appeal. Total production cost amounted to ₱290.00, indicating cost-efficiency and feasibility for small-scale commercialization. Nutri-Squash Macaroons are a functional, nutrient-enriched snack with high consumer acceptability, optimal sensory quality, and economic practicality, particularly when squash is included at moderate levels. Recommendations include texture optimization for higher squash formulations and potential further fortification with fiber- and protein-rich ingredients.

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