The purpose of the study was to investigate whether squash could be utilized in the production of ice cream. The findings indicated that Treatment 1, which concentrated on palatability, taste, and texture, had the highest computed AWM among all three treatments, indicating that it was extremely well-received. A t-test was conducted on two separate samples: Squash Ice cream and commercial ice cream. The results demonstrated a significant distinction in acceptability between the two types of ice cream in terms of palatability, taste, and texture at a significance level of 0.05.
The study's findings resulted in the following conclusions:
1. The best ice cream w
as produced by Treatment 1.
2. Squash Ice cream is a nutritious and enjoyable choice with good palatability, taste, and texture.
3. There was an observable variation in acceptability among the three treatments.
4. Squash Ice cream had significantly greater acceptability compared to commercial ice cream in terms of palatability, taste, and texture.
These conclusions served as the foundation for the subsequent recommendations.
Further research is needed on the chemical substances present in squash flesh when used as an additive in ice cream. Future researchers can utilize this study as a basis for further improvements and as a starting point for related studies in their specific areas.
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