Sensory Evaluation of Taro- Squash Ketchup

Abstract

This study investigates the sensory attributes of Taro-Squash Ketchup, focusing on its color, scent, texture, flavor, and general acceptability. Taro (Colocasia esculenta) and squash (Cucurbita maxima), both known for their nutritional value, were employed to develop novel ketchup compositions. Three treatments with different taro and squash proportions were tested by a panel of semi-trained evaluators and 50 consumer volunteers. Treatment 3 received the best scores in overall acceptability, texture, and scent, but no significant variations in color or aroma were identified between treatments. Despite similar color and aroma, texture and overall acceptance varied, showing that product modifications may improve marketability. Recommendations include refining the color using natural food coloring, increasing scent balance, and achieving a smooth texture. The study implies that more adjustments and greater market testing could lead to commercial success.