Authors : Marina S. Villar; Teresa A. Mendoza

Volume/Issue : Volume 11 - 2026, Issue 8 - August

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Google Scholar : https://tinyurl.com/ms4k8vx

DOI : https://doi.org/10.38124/ijisrt/26aug1142

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

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Abstract : This study aimed to develop and evaluate jelly de leche from squash (Cucurbita moschata) fibrous strands, focusing on sensory acceptability, proximate composition, and mineral content. One hundred (100) adult consumers from Lagonoy, Camarines Sur, assessed the product using a 9-point hedonic scale for appearance, aroma, texture, flavor, and overall acceptability. Results indicated that all treatments were well-received, with Treatment 3 achieving the highest overall liking score of 8.24 (“like very much”), suggesting that squash fibrous strands can be effectively used to produce an acceptable jelly de leche.

Keywords : Jelly De Leche, Characteristics, Physico-Chemical, Squash.

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