IJOST Published Article Details

Abstract This quantitative-experimental study examined the utilization of squash flour as a substitute for all-purpose flour in the production of piaya, a traditional Filipino pastry. A total of 60 respondents composed of students, faculty members, local residents, and bakers from Himamaylan City participated in the sensory evaluation. Five formulations with varying proportions of squash flour substitution (0%, 25%, 50%, 75%, and 100%) were assessed using a 9-point hedonic scale for appearance, aroma, taste, texture, and overall acceptability. Consumer willingness to purchase was evaluated using a 5-point Likert scale. Results indicated that piaya samples with up to 75% squash flour substitution were rated as “very acceptable” across all sensory attributes, while the 100% substitution showed reduced scores, particularly in aroma and texture. Physico-chemical analysis revealed higher moisture content and enhanced yellow-orange coloration in squash-based formulations, with sweetness levels remaining consistent across treatments. Respondents also expressed strong willingness to purchase squash flour-based piaya, citing its appealing appearance and perceived health benefits. Statistical analysis confirmed significant differences among the treatments, particularly between the 100% formulation and the other groups. The findings suggest that squash flour is a viable alternative to all-purpose flour for up to 75% substitution without compromising sensory quality. Its integration in piaya production presents opportunities for nutritional innovation, entrepreneurship, and the promotion of sustainable food practices within local communities.