Acceptability and Economic Value of Squash (Cucurbita maxima) - Based Sauce

Abstract

This study developed squash (Cucurbita maxima)-based pasta sauce and examined its sensory acceptability, observed ambient-storage deterioration, and perceived economic value in Camarines Norte, Philippines. A descriptive research-and-development approach was used to produce three formulations and obtain sensory and economic evaluations from purposively selected teachers, students, and entrepreneurs. The evaluators rated the samples using structured checklists; weighted means summarized judgments, and the dissertation reported one-way analysis of variance and Tukey comparisons for formulation differences. Formulation 3 obtained the highest overall formulation rating (combined weighted mean = 4.74), compared with Formulation 2 (4.32) and Formulation 1 (4.29). The reported omnibus comparison was statistically significant, F(2, 87) = 5.860, p = .004; Tukey results distinguished Formulation 3 from the other two variants, but not Formulations 1 and 2. All variants received favorable sensory evaluations. During ambient storage, no visible mold was observed at 24 or 48 hours, initial mold growth appeared at 72 hours, and pronounced deterioration was recorded at 96 hours. Economic-value statements received favorable ratings (overall weighted mean = 4.78), particularly for reasonable small-scale production costs, although this was a perception-based appraisal rather than a profitability analysis. The product demonstrated promising acceptability in the study setting, but shelf-life validation, food-safety testing, and detailed costing remain essential before any commercial recommendation.