International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Volume 6 Issue 6
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Product Development of Coco-Squash Spread

Author(s) Michelle M. Lomeda-Junio
Country Philippines
Abstract Developing new food products like Coco-Squash Spread is crucial for addressing global food challenges. By diversifying food sources and utilizing locally available ingredients such as coconut milk and squash, this research aligns with sustainable agriculture principles. Moreover, if Coco-Squash Spread can effectively utilize food byproducts or surplus produce, it can contribute to reducing food waste. The Coco-Squash Spread product has the potential to provide essential nutrients, thereby combating malnutrition. The research encompassed product formulation and sensory evaluation. Quantitative descriptive analysis was employed to assess sensory attributes. The rank preference test was used to determine the most preferred sample of Coco-Squash Spread that evaluated with the same respondents. The research methodology integrated developmental, evaluative, and descriptive approaches. Sensory characteristics, including appearance, aroma, taste, and texture, were influenced by the formulation of raw materials and additional ingredients. Overall, the study provides preliminary insights into the potential of Coco-Squash Spread as a new food product, warranting further research to optimize formulation and explore market potential.
Keywords Product Development, Sensory Evaluation, Quantitative Descriptive Analysis
Published In Volume 6, Issue 6, November-December 2024
Published On 2024-11-18
Cite This Product Development of Coco-Squash Spread - Michelle M. Lomeda-Junio - IJFMR Volume 6, Issue 6, November-December 2024. DOI 10.36948/ijfmr.2024.v06i06.30721
DOI https://doi.org/10.36948/ijfmr.2024.v06i06.30721
Short DOI https://doi.org/g8rdz8
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