Sensory Evaluation and Consumer Acceptability of Squash (Cucurbita maxima) Jam Under Varying Formulations

This study evaluated the consumer acceptability and sensory attributes of Squash (Cucurbita spp.) Jam and determined whether significant differences exist among different product treatments. A total of 100 consumer-respondents aged 18–60 years, who are regular jam consumers and health-conscious individuals from Lagonoy, Camarines, were selected for sensory evaluation. The product was assessed in terms of appearance, aroma, taste, texture, and overall acceptability using a structured hedonic rating scale. Data were analyzed using Analysis of Variance (ANOVA) at a 5% level of significance to determine significant differences among treatments. Results of the sensory evaluation indicated varying levels of acceptability across the different formulations of squash jam. Statistical analysis using F-test revealed significant differences in at least one of the sensory attributes, suggesting that formulation variations influence consumer perception. Among the evaluated attributes, taste and overall acceptability were identified as the most critical factors affecting preference. The findings suggest that Squash Jam is a promising value-added product with acceptable sensory qualities and potential for commercialization. The study highlights the importance of formulation optimization to improve product quality and consumer acceptability. Further refinement of ingredients and processing conditions is recommended to enhance sensory characteristics and market potential.