International Journal for Multidisciplinary Research (IJFMR) E-ISSN: 2582-2160 ● Website: www.ijfmr.com ● Email: editor@ijfmr.com IJFMR240528905 Volume 6, Issue 5, September-October 2024 1 Acceptability of Polvoron with Squash (Cucurbita) Powder Bernie S. Bayogos Faculty, Iloilo State University of Fisheries Science and Technology Christ (Deemed to be University) Delhi NCR ABSTRACT The acceptability of polvoron with squash powder (Cucurbita) was conducted to determine the level of acceptability of polvoron squash powder. This study aimed to answer the following questions: (1) What is the level of acceptability of 30 grms, and 50grams polvoron with squash (Curcubita)powder in terms of its taste, aroma, texture, appearance, and general acceptability? (2) Is there a significant difference in the level of acceptability of 3%, and 5% polvoron with squash (Curcubita)powder in terms of its taste, aroma, texture, appearance, and general acceptability? This study used a convenience sampling technique that involved one hundred fifty (150) students at Iloilo State College of Fisheries. Respondents were given a sensory evaluation checklist to evaluate the product. Mean and overall acceptability levels were measured with the use of a 9-point hedonic scale to answer problems 1. The 2 products, 30 grams and 50 grams, of squash (cucurbit) powder, underwent a sensory evaluation to determine acceptability. Polvoron with squash (Cucurbita) powder. The three (3) proportions - control, 30 grams squash powder, and 50 grams squash powder in terms of aroma, taste, texture, appearance and general acceptability are evaluated consistently by the respondents as extremely acceptable. The three (3) groups have significant difference, the p=value is .000 which is lower than the .05 level of significant. Keywords: Acceptability, Squash, Polvoron, Powder INTRODUCTION Background of the Study Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyze, and interpret human reactions to meat sensory characteristics as perceived by sight, smell, taste, touch, and hearing by the Institute of Food Technologist.(Gatchalian M.M. ,(1999) Food acceptability is affected by many factors, which may be related to the individual, the food, or the environment in which the food is consumed. Acceptability is a subjective measure based on hedonics (pleasure), which in turn is influenced by the sensory properties of the food, previous exposure to it and subsequent expectations, contextual factors, an individual's culture, physiological status (i.e., hunger, thirst, and presence/absence of illness), and many other variables. The measurement of food acceptance is highly complex and relies on psychometrics (scales) and behavioral models (food-choice models). This article discusses some innate factors that impact foods' sensory acceptability and how these can be measured and understood using sensory evaluation. Acceptability refers to determining how well an intervention will be received by the target population and the extent to which the new intervention or its components might meet the needs of the target population