@book{579,
	author = {Magno, Lady Lair D.},
	title = {Effects of different levels (40, 50, 60%) of squash (Cucurbita maxima Linn.) pulp as mango (Mangifera indica Linn.) pulp substitute on the quality and acceptability of mellorine/},
	publisher = {Nueva Vizcaya State University;},
	year = {2012.},
	address = {Bayombong:},
	note = {This study aimed to develop a cheaper and healthier version of ice cream -the mellorine by incorporating different levels of squash formulation
Specifically, this study aimed to determine the effects of different levels (40, 50, and 60%) of squash pulp as mango pulp substitute on the quality and acceptability of mellorine.
Sensory evaluation was made by 10 laboratory panelists using the 9-point Hedonic Scale to determine the general acceptability, flavor/taste and the 5-point descriptive quality scoring to evaluate the desirability of the texture of the products.
Results of the study show that the use of 50-60% squash pulp in the mellorine formulation causes a negative effect on the flavor/taste and general acceptability of the resulting product. The mellorine formulation with the lowest level (40%) of squash pulp was found to be as acceptable as the control in terms of quality and general acceptability. Their mean ratings which ranged from 8.5 to 8.9 have a descriptive equivalent of "like very much" to "like extremely". No significant difference was observed on the texture of the different formulations which ranged from moderately fine to very fine.
}
}