Abstract: Bread is a staple food globally, with various forms and formulations catering to different cultural and nutritional needs. This experimental-developmental study was conducted to incorporate functional and natural additives, such as mashed squash and powdered sweet potato leaves in making pandesal and determine its acceptability. This study used the Completely Randomized Design using three treatments in three replications. The first and second treatments were evaluated by 10 semi-trained panelists, who were food technology teachers, using the 9-Point Hedonic Scale. The final product (pandesal) was evaluated by 100 consumers. The statistical tools used to analyze the results were mean, Analysis of Variance, and post hoc test. The sensory qualities were evaluated in terms of appearance, aroma, taste, and texture. The findings revealed that in terms of appearance, Treatment C ( 85g squash, 15g sweet potato leaves ) was extremely appealing; for aroma, Treatment B ( 90g squash, 10g sweet potato leaves ) was extremely pleasant; for taste, Treatments A ( 95g squash, 5g sweet potato leaves ) and B (10g squash & 10g sweet potato leaves ) were extremely delicious; for texture, Treatments C (85g squash & 15g sweet potato leaves ) and B ( 90g squash & 10g sweet potato leaves ) were extremely soft. The consumers generally preferred Treatment A ( 95g squash, 5g sweet potato leaves ) as they liked it extremely. There was no significant difference in the sensory qualities among three treatments. There was no significant difference in the consumers’ acceptability, considering the sensory qualities. The shelf life of the pandesal with squash and sweet potato leaves in Treatments A, B, and C could last to one to three days when stored at room temperature and up to seven days when stored at chilling temperature with no changes in the sensory attributes.

Keywords: Squash, Sweet Potato, Pandesal, Formulation, Acceptability

| DOI: 10.17148/IARJSET.2025.125322