Sensory Acceptability of Squash (Cucurbita maxima) and Water Spinach (Ipomoea aquatica) Pancake

Authors

Reynold M. Millondaga University of Antique, Tario-Lim Memorial Campus Author
Spencer A. Antonio University of Antique, Tario-Lim Memorial Campus Author
Reymund A. Gregorio University of Antique, Tario-Lim Memorial Campus Author
Mart E. Mabuhay University of Antique, Tario-Lim Memorial Campus Author
Ronjie C. Untalan University of Antique, Tario-Lim Memorial Campus Author
Jame Conelle I. Lojera University of Antique, Tario-Lim Memorial Campus Author
Kitch Mary H. Arsaga University of Antique, Tario-Lim Memorial Campus Author

DOI:

Keywords:

Cucurbita maxima, Ipomoea aquatica, sensory evaluation, hedonic testing, functional foods, pancake formulation

Abstract

The growing demand for healthier and nutrient-enriched food products has encouraged the incorporation of vegetables into commonly consumed foods. This study aimed to develop and evaluate the sensory acceptability of pancakes enriched with squash (Cucurbita maxima) and water spinach (Ipomoea aquatica). Specifically, the study assessed the acceptability of three pancake formulations in terms of appearance, aroma, taste, texture, and overall acceptability and determined whether significant differences existed among the formulations. A quasi-experimental research design was employed, involving three formulations with varying proportions of squash and water spinach. Sensory evaluation was conducted using a 9-point Hedonic Rating Scale administered to 100 purposively selected respondents. Data were analyzed using mean, standard deviation, and one-way analysis of variance (ANOVA) at a 0.05 level of significance. Results revealed that all formulations were highly acceptable, with mean ratings ranging from 8.55 to 8.80, corresponding to the verbal interpretation “Like Extremely.” Among the formulations, Treatment 3 obtained the highest overall acceptability rating (M = 8.80, SD = 0.42), indicating superior consumer preference. However, ANOVA results showed no significant differences among the three formulations in terms of appearance (p = 0.38082), aroma (p = 0.22244), taste (p = 0.09555), texture (p = 0.21577), and overall acceptability (p = 0.06512). The findings suggest that squash and water spinach can be successfully incorporated into pancake formulations without compromising sensory quality. The study highlights the potential of these locally available vegetables as functional food ingredients for the development of nutritious, acceptable, and innovative food products.

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