Acceptability of Vacuum-fried Squash ( Cucurbita maxima ) Using Three Process Schedules

Abstract

A healthy alternative way of reducing the oil content while retaining the nutritional content of the food could be achieved through vacuum frying. This study aimed to develop a value-added product to squash through the adoption of the vacuum frying technology introduced by the DOST. This specifically determined the acceptability of the quality attributes of vacuum fried young squash and its hypothesized differences in terms of color, taste, texture, and general acceptability by employing the three process schedules. Three batches of thinly sliced frozen squash were fried under vacuum at 80°C for 20 minutes; 90°C for 15 minutes; and 100°C for 10 minutes. The vacuum fried squash were subjected to sensory evaluation of its quality attributes in terms of color, taste, texture and general acceptability using the 9-point Hedonic Scale by the selected panelists (n=30) who were considered as potential customers. Results of the sensory evaluation showed that the quality attributes of the vacuum fried squash were liked very much by the panelists however, significant differences existed in terms of the color and general acceptability of the product. The panelists considered vacuum fried squash which were subjected to the first and second process schedules acceptable.