Asia Pacific Journal of Multidisciplinary Research, Vol. 3, No. 1, February 2015 _______________________________________________________________________________________________________________ 18 P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com Sensory Acceptability of Squash (Cucurbita Maxima) in Making Ice Cream RAYMUND B. MORENO West Visayas State University-Calinog Campus, Calinog, Iloilo, Philippines rrbmoreno@yahoo.com Date Received: November 14, 2014; Date Revised: January 14, 2015 Abstract - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima) of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture. Keywords: Sensory, Acceptability, Squash, Ice Cream INTRODUCTION Ice cream is a frozen dessert made from dairy products such as milk and cream combined with flavorings and sweeteners such as sugar. In some cases, artificial flavorings and colorings are added instead of natural ingredients. It is considered to be a junk food that children love to eat. Mostly, they eat this kind of food which is high in sugar and fats, the less they like fresh and natural foods like fruit and vegetables. The ice cream industry in the Philippines is composed of only a few ice cream companies who supply ice cream and dairy products in the country. The proliferation of smaller companies offering lower-priced branded products in the market has been snatching sales from major brands of ice cream resulting the Philippine government to implement Ice Cream Deregulation Law (RA 8479-M) which is a policy to liberize and deregulates the ice cream industry in order to ensure a truly competitive market under a regime of fair prices, adequate and continuous supply of environmentally clean and high quality frozen products. To this end, the State shall promote and encourage the entry of new participants in the ice cream product industry and introduce adequate measures to ensure the attainment of these goals (Chan Robles Virtual Library ©1998-2006).The researcher utilized squash in making ice cream to add new variety to the existing products hence, this study is being conducted. Squash (Cucurbita maxima) commonly known in the Visayan language as kalabasa, have long been used in the Philippines as fleshy vegetables. They belong to the plant family that includes melon and cucumber, come in many varieties. Some varieties of squash also produce edible flowers. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of the squash are edible, including the flesh, seeds and skin or rind. Like other cucurbits, squash is recognized as an important source of vitamins and minerals just like vitamins A and C; it also contains calcium and iron. It has very low calories, ideal to be a component in the diet plan. These fleshy vegetables are protected by a hard rind and grown in the country throughout the year. To gain the full nutritional benefits of this vegetable, the green skins or rinds must be eaten. It is usually grown in backyard and it is also marketable for its immature fruits, young shoots, flowers, and