Product Development from Squash (Cucurbita maxima) and Nutritional Analysis of the Process Products Including Shelf-life Evaluation

Abstract

The study aimed to assess the squash products that were developed (Cucurbita maxima) and determine their shelf life. The formulations of squash products, jam, pickles, and jelly de leche that were found to be most acceptable were prepared. Physicochemical and microbiological analyses were conducted on squash products. These squash food products were subjected to a weekly sensory evaluation by 25 panelists as to color, aroma, texture, flavor, and overall acceptability using the 9-point Hedonic scale for one month, wherein nine is the highest (Like extremely) and 1 (Dislike extremely). The color, aroma, flavor, and texture were not adversely affected during storage. It was safe with desirable sensory properties for one month. Further pilot-scale production and shelf-life studies are recommended to test the products’ viability for commercial-scale production. Additional studies on the use of squash will support local farmers in growing squash for other potential uses.