Product Development and Acceptability of Squash–Oats Flouras a Siomai Wrapper

Erica Joy C Apigo, Celine Alison A Atienza, Jhunnie Ross L Beltran, Thala Angelic M Castillo, Divine M Costales, Marcelita A Domingo and Jesusa Ana Maria F. Jacalne
Additional contact information
Erica Joy C Apigo: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Celine Alison A Atienza: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Jhunnie Ross L Beltran: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Thala Angelic M Castillo: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Divine M Costales: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Marcelita A Domingo: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Jesusa Ana Maria F. Jacalne: Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 4, 531-539

Abstract: This research paper explores the development of a squash-oats flour siomai wrapper as a healthier alternative to traditional flour-based wrappers, catering to the growing demand for nutritious food options. Squash was selected for its rich nutritional benefits, while oats offer essential carbohydrates, vitamins, and dietary fiber. The study aimed to identify the most effective combination of squash and oats flour and to establish suitable procedures for making the wrapper. Sensory acceptability was evaluated based on texture, aroma, taste, color, and overall satisfaction. To achieve this, various ratios of squash and oats were tested: 75% oats to 25% squash, 50% oats to 50% squash, and 25% oats to 75% squash. For sensory evaluation, 50 Hospitality Management students from Saint Mary’s University were selected through quota sampling. Each participant rated the wrapper samples, all of which were found to be “Very Much Acceptable.†Remarkably, the wrapper made with 75% oats and 25% squash received the highest scores, highlighting its appealing taste and texture. These findings suggest that using a squash-oats combination can create a nutritious and enjoyable alternative to conventional siomai wrappers. In light of the increasing focus on health and well-being, this innovative product could contribute to healthier eating habits while maintaining the flavors that consumers love. The research emphasizes the potential for incorporating alternative ingredients into popular dishes, promoting a balanced diet without sacrificing taste

Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.rsisinternational.org/journals/ijriss/ ... -issue-4/531-539.pdf (application/pdf)
https://rsisinternational.org/journals/ijriss/arti ... as-a-siomai-wrapper/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bcp:journl:v:9:y:2025:issue-4:p:531-539

Access Statistics for this article

International Journal of Research and Innovation in Social Science is currently edited by Dr. Nidhi Malhan

More articles in International Journal of Research and Innovation in Social Science from International Journal of Research and Innovation in Social Science (IJRISS)
Bibliographic data for series maintained by Dr. Pawan Verma ().