Conducted by PIT
, Started on 2024 -
Completed on 2025
Completed
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This study aimed to develop and evaluate a Malunggay-Squash Chocolate Bar using sensory evaluation to
produce a healthier and innovative chocolate product. Three formulations were prepared with varying
concentrations of moringa and squash extracts (1 tbsp, 2 tbsp, and 3 tbsp). Thirty-six evaluators, comprising
faculty members, food technology students, and Grade 9 food major students, assessed the samples in
terms of aroma, appearance, taste, and texture using a 4-point hedonic scale. The findings revealed that
all treatments were rated "acceptable" across all sensory parameters, with 'Treatment B (2 tbsp extract)
obtaining the highest overall acceptability mean score. Statistical analysis using ANOVA showed no
significant differences among treatments at a 0.05 level of significance. The study concludes that
incorporating moringa and squash extracts in chocolate bars yields a product with favorable sensory
attributes and potential health benefits, providing opportunities for local entrepreneurship and community
livelihood.