Optimization of Squash Drying into Flour and Its Sensory Acceptability in Squash-Enriched Bibingka (Cucurbita maxima)

Abstract

This study aimed to optimize the drying process of squash into flour and evaluate its acceptability when incorporated into bibingka. An experimental research design was employed, using a nine-point hedonic scale administered to 60 purposively selected respondents (30 students and 30 teachers). Results revealed that the most efficient drying condition was achieved. In terms of sensory evaluation, bibingka enriched with 20 g of squash flour was rated “liked extremely” in appearance and aroma, while the texture and taste were “liked very much.” The 20 g formulation received “liked very much” ratings for general acceptability. The findings suggest that squash flour can be successfully developed into a functional ingredient for local delicacies, supporting the integration of sustainable and nutritious food resources in home economics instruction. Further research is recommended to examine its nutritional profile, shelf life, and broader applications in food product development.