Production and acceptability of pasta from squash (Cucurbita Maxima) /
by Kamille Gace Z. Cuevas and Cyzareen R. Diloy.
- Indang, Cavite : Cavite State University- Main Campus, 2010.
- xiii, 41 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
CUEVAS, KAMILLE GACE Z. and DI[LOY, CYZAREEN R., Production and Acceptability of Pasta from Squash (Czecu•bita maxima). Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. March 2010. Adviser: Prof. Myleen P. Legaspi
The study "Production and Acceptability of Pasta from Squash (Cucurhita Maxima)" was conducted from October 2009 to March 2010 in the Food Processing Center Cavite State University. It generally aimed to produce pasta from squash. Specifically, it aimed to determine: the sensory properties of pasta from squash; the acceptability of pasta made from squash and; the production cost of each pack of produced pasta from squash. The following raw materials were used: flour, mashed squash and salt. The different treatments used were the following: 200g flour + 200g mashed squash + teaspoon of salt (Treatment 1); 225g flour + 75g mashed squash + 1/2 teaspoon of salt (Treatment 2); 250g flour + 50g mashed squash + 'A teaspoon of salt (Treatment 3); and 275g flour + 25g mashed squash + /2 teaspoon of salt (Treatment 4).
Data gathered from individual scores of each sensory characteristics (taste, aroma, texture, color and general acceptability) were subjected to Analysis of Variance (ANOVA) and Duncan Multiple Range Test(DMRT) in order to determine if the treatment differences caused significant differences among means. Based on the sensory evaluation of pasta analyzed using ANOVA and DMRT, there was no significant difference among the four plain pasta treatments in terms of aroma. However, there were significant differences observed in terms of taste, texture, color, and general acceptability. In sauced pasta, there was also no significant difference among the four treatments in terms of aroma.
In terms of taste, texture, color and general acceptability, highly significant differences were observed. It showed that the plain pasta with 275g flour + 25g mashed squash + 1/2 teaspoon of salt (T4) was the best treatment in all attributes. For the sauced pasta, the best treatment in all attributes was the pasta with 275g flour + 25g mashed squash + 1/2 teaspoon of salt (T4).