Abstract: Bread serves as a staple food for most Filipinos, next to cooked rice. It is a well-loved food item enjoyed by people of all ages and genders. This study evaluated the acceptability of squash as a filling for hopia with Moringa, focusing on sensory qualities, consumer preference, microbial safety, proximate analysis, and shelf life. The study utilized a developmental-experimental research method. Three different formulations were tested to determine variations in appearance, aroma, taste, and texture, employing a Completely Randomized Design (CRD) and the Nine-Point Hedonic Scale. A panel of trained evaluators and 100 consumer respondents assessed the samples, and data were statistically analyzed using mean scores and ANOVA at a 0.01 significance level. Among the three formulations, Treatment C, containing 32.6 grams of squash flour, emerged as the most acceptable. It received the highest ratings in appearance, taste, and texture. The increased amount of squash flour resulted in a more attractive golden-orange color, a pleasant aroma, a rich and satisfying taste, and a soft, appealing texture—making it the most preferred variant. While the difference in aroma was not statistically significant, significant variations were observed in appearance, taste, texture, and overall acceptability. These results are consistent with previous research findings, suggesting that squash can enhance the sensory characteristics of baked products while also improving their nutritional value. Microbial analysis showed that the product met food safety standards, confirming that it is safe for human consumption. Similarly, shelf-life testing revealed no signs of mold growth within the first 2 to 6 days. However, by days 7 to 14, spoilage indicators such as unpleasant odor and mold formation began to appear. Therefore, the product is best consumed fresh and should ideally be consumed within one week of production to ensure quality and safety.

Keywords: Hopia, Squash, Moringa, Formulation, Analyses and Acceptability

| DOI: 10.17148/IARJSET.2025.125340