Development of frankfurters added with squash (Cucurbita moschata) fruit

Varying percentage levels of added chopped squash fruit at 0, 5, 7, 10 and 15% (Study 1) and steamed squash fruit at 0, 5, 10 and 15% (Study 2) were evaluated in frankfurter formulations to determine the processing, physical, chemical and sensory characteristics and the cost of production of the different formulations. Results in Study 1 showed that the processing characteristics such as smoking loss, cooking shrinkage and processing yield were similar among treatments. All frankfurters samples had smooth texture and there were no wrinkles and, curvatures noted while the yellow color of the samples intensified as the percentage level of added squash fruit increased. The crude protein, crude fat and nitrogen free extract contents of the samples were similar among treatments while the moisture and ash were significantly different among treatments. Moisture content of the frankfurter samples generally increased while a noticeable decrease in ash content was very evident on samples added with 15% squash fruit. The carotene content of the samples increased as the percentage level of added squash fruit increased. Results of sensory evaluation done by a team of experienced panelists based on a 9-point hedonic scale showed that the flavor, off-flavor, tenderness and general acceptability scores were significantly different among treatments while juiciness score was similar among treatments. Frankfurter formulations added with up to 10% chopped squash fruit produced products with acceptability score similar to the control. Increasing the percentage level of added squash fruit generally decreased the cost of production per kg of the product. For Study 2, similar results with Study 1 were obtained in terms of processing and physical characteristics. Results of the sensory evaluation showed that all samples with steamed squash added had acceptability levels similar to the control. Among the proximate compositions, crude protein, crude fat and ash generally decreased while moisture had an increasing trend as the percentage level of steamed squash fruit added in the end product increased. The carotene content of the samples also increased as the percentage level of added squash fruit increased. Compared to the results obtained from the first study, the cost of production decreased as the percentage level of added steamed squash in the end product increased.