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What is Sensory Acceptability of Squash Yema Spread about?

This study examined the sensory acceptability of squash yema spread with different amounts of evaporated milk at Nueva Ecija University of Science and Technology. Four treatments were tested: one with no evaporated milk (control), one with 1/2 cup evaporated milk, one with 1 cup evaporated milk, and one with 1 1/2 cups evaporated milk. 50 evaluators assessed the products on appearance, taste, color, texture, and overall acceptability. Statistical analysis found that the yema spread without evaporated milk w

Author

roselynmaenavarro

Language

EN