Abstract

Consumer acceptability is a crucial factor in the success of processed foods, as it directly influences purchasing decisions and market sustainability. In the competitive food industry, sensory attributes such as appearance, taste and texture play a significant role in shaping consumer preferences. Understanding these sensory perceptions helps manufacturers enhance the product quality and align with consumer expectations. A health-conscious consumer increasing seek nutritious and innovative food options, the development of acceptable and appealing processed foods becomes even more relevant.  The study aimed to evaluate the consumer’s level of acceptability of Coco-Squash Spread in terms of appearance, taste and consistency in the three different samples. Acceptability Score Sheet was utilized as the instrument in the research study to gather data through sensory evaluations of thirty (30) consumers as the respondents of the study. Results revealed that Sample 1 obtained a mean score of 3.7, Sample 2 achieved a mean score of 4.08, both results to acceptable and Sample 3 received a mean score of 2.9 rated as moderately acceptable. Analysis of Variance results indicated no significant differences among the three samples in terms of appearance, taste and consistency. The appearance of the samples was influenced by the proportion of squash compared to coconut milk. In terms of taste, the dominant squash taste remained noticeable despite the varying proportions among the samples. Additionally, the consistency across all samples was consistent due to the standardized preparation process, which included the same procedures for the coconut milk and squash. The study highlights the potential of Coco-Squash Spread as an acceptable food product with no significant in sensory across the evaluated samples.