Based on the study of Konopacka, Dorota & Seroczyńska, Anna & Korzeniewska,

Aleksandra & Jesionkowska, Katarzyna & Niemirowicz-Szczytt, Katarzyna & Plocharski,

Witold. (2010) entitled Sensory quality and dietary value of chips and crispy cubes made
from different cultivars were investigated. The suitability of winter squash for drying
purposes depended mainly on the dry matter content in the raw material. Although all the
investigated cultivars can be used for producing chips, obtaining high quality porous cubes
requires at least 15% of dry matter. ‘Justynka F1’ emerged as the most suitable cultivar for
processing; both chips and cubes produced from its fruits were characterized by a high
sensory quality and contained significant amounts of beta-carotene (225- 253 μg g-1). Also,
the cultivar ‘Amazonka’ could be considered for the production of chips as it allowed us
to obtain a product with a high beta-carotene content (200 μg g-1) and good sensory
properties. The dried ready-to-eat crispy vegetable snacks made from the new cultivars of
winter squash could be exploited as a novel attractive product with the attractive taste and
colour to serve as a valuable source of carotenoids in human diet.

Konopacka, Dorota & Seroczyńska, Anna & Korzeniewska, Aleksandra & Jesionkowska,
Katarzyna & Niemirowicz-Szczytt, Katarzyna & Plocharski, Witold. (2010). Studies on
the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable
snacks with a high carotenoid content. LWT - Food Science and Technology. 43. 302-309.
10.1016/j.lwt.2009.08.012.
According to Borro R, Gemora R. (2016) Sensory Acceptability of Squash (Cucurbita
Maxima) in Baking Cake. As a whole, results disclosed that baked cakes with no grated
squash and 120 grams grated squash were moderately liked by the respondents while those
baked cakes with 240 grams grated squash and 380 grams grated squash were liked very
much by the respondents. There were significant differences in the level of acceptability of
the different treatments as to appearance, taste, color, texture as well as general
acceptability.

Borro R, Gemora R. Sensory Acceptability of Squash (Cucurbita Maxima) in Baking Cake.

Frontiers in Food & Nutrition Research. 2016 Apr 18 [last modified: 2016 Jun 14]. Edition
1.

Based on the research of Moreno, R.B (2015) Sensory Acceptability of Squash (Cucurbita
Maxima) in Making Ice Cream. The result of the study led to the conclusion that there is a
significant difference that existed in the level of acceptability of mashed squash in making
ice cream in terms of appearance, aroma, and general acceptability, therefore the null
hypothesis is rejected. However, no significant difference in the level of acceptability of
using mashed squash in making ice cream in terms of taste and texture.
MORENO, R.B. (2015). Sensory Acceptability of Squash (Cucurbita Maxima) in Making
Ice Cream; Asia Pacific Journal of Multidisciplinary Research, Vol. 3, No. 1, February
2015; West Visayas State University-Calinog Campus, Calinog, Iloilo, Philippines;
January 14, 2015

Laura Cronk, (2011); Churros: a secret history; http://theprisma.co.uk/2011/07/17/churros-

a-secret-history/