Microbial Analysis and Sensory Acceptability of Squash Donuts
DOI:
https://doi.org/10.5281/zenodo.20032611Keywords:
Squash (cucurbita maxima) peel, Sensory Acceptability, Microbial analysisAbstract
This study investigated the utilization of squash (Cucurbita maxima) in donut product development to enhance microbial safety and sensory acceptability of the product. The study aimed at determining the needed formulae with required sensory characteristics and keeping the accepted level for the quality of the food products. An experimental and descriptive design was used in the study and three formulations with different level of S pf were prepared and tested by 25 evaluators from Cagayan State University – Andrews Campus, food courses, which consists of faculty and students. Flavor profiles were evaluated by 9- point hedonic scale and microbiological analysis included total plate count, yeast and mold count and coliform count. The results showed that a formulation 2 met the acceptable microbial criteria and consequently the products were safe for consumption. Formulation 2 consisting moderate amount of squash among the others had received highest sensory scores with mean scores of "Like Very Much" for appearance, aroma, texture, taste and overall acceptability. Analysis statistics revealed a statistically significant difference in between formulations in all attributes (especially taste and texture). the research showed that incorporation of the squash into donuts improved the nutritional and sensory properties and ensured food safety; Formulation 2 was the best. These results indicate that donuts made from squash can be a healthy and acceptable substitute for conventional donuts, indicating advances in local food product development.
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Copyright (c) 2025 Winnie Mallillin, Angelika Dayao, Kyla Camacho, April Joy Cabiles, Cyrus Kenji Calibuso, Edmer Sibbaluca, Christina Alfiler
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