QUESTIONNAIRE

Dear respondents;

5 This is to inform you that, we the 4 th year students of Quirino State University Cabarroguis Campus
under the college of Hospitality Management are conducting a research entitled: Sensory Evaluation of
Squash(Cucurbita Moschata) Tart.

In this regard, we are appealing your support through answering this questionnaire honestly. The
answers and the information which we may get from you will be treated confidentially. Thank you!

10 Part I. Respondents Profile

Direction: Check on the items that corresponds your answer as to the description of your profile.

Name: (optional) _________________________________________________________

Age : 20 Ethnicity:

( ) 16-21 ( ) 22-26 ( ) 27-31 ( ) 32-36 ( ) Ilocano ( ) Ifugao ( )Others,pls. Specify:_______

15 ( ) Others, pls. Specify:_______ Highest Educational Attainment:

Civil Status: ( ) College level ( ) College degree

( ) Single ( ) Married ( ) Others,pls. Specify:________ ( ) Master’s degree ( ) Doctor’s degree

Gender: 25 ( )Others,pls.Specify:_______________

( ) Female ( ) Male ( ) Others,pls. Specify:______

 Part II. Sensory Evaluation

Hedonic Scale:

LIKE LIKE VERY LIKE LIKE NIETHER DISLIKE DISLIKE DISLIKE DISLIKE
EXTREMELY MUCH MODERATELY SLIGHTLY LIKE NOR SLIGHTLY MODERATELY VERY EXTREMELY
DISLIKE MUCH

9 8 7 6 5 4 3 2 1
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Directions: The items below focus on the sensory evaluation of squash(Cucurbita Moschata) tart. Based on the
Hedonic scale, rate the extent of sensory evaluation level and acceptability by putting a check on the space
provided which corresponds to your preference. Please answer them as honestly and accurately as you can.

Food product 9 8 7 6 5 4 3 2 1

1.Appearance
1.1 Has a pleasing appearance.
1.2 Has a good color.
1.3 The product is attractive

2. Texture
2.1 Has a good blend of
Ingredients.
2.2 Has a consistent texture.
2.3 The Tart crust is crunchy.
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3. Aroma
3.1 Has an appetizing aroma
3.2 Has a buttery scent.
3.3 Has a squash scent.

4.Taste/Flavour
4.1 Sweetness of the product.
4.2 Creaminess of the product.
4.3 Flavour richness of the
product
5. General Acceptability

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Comments and Suggestions: