SERNA, ABIGAIL G., UTILIZATION AND ACCEPTABILITY OF SQUASH (Cucurbita maxima) AS AN ALTERNATIVE FLAVOR OF ICE CREAM Adviser: Donna Leah V, Paras, BSFT ABSTRACT This study was conducted to evaluate the acceptability of squash ice cream. The Completely Randomized Research Design was used to determine the level of acceptability and significant difference of ice cream in varying concentrations of squash and compute the cost of production of squash ice cream. The study used three treatments. These were Tl (300g mashed squash), T2 (350g mashed squash), and T3 (400g mashed squash). The treatments were evaluated in terms of the five sensory parameters, namely, appearance, taste, flavor, texture, and overall acceptability. The data were subjected to a descriptive statistical treatment using the measure of central tendency and analysis of variance (ANOVA)for the test of significance. The results revealed that the use of the different concentrations of squash was acceptable. Moreover, there was no significant difference among the three treatments in terms of appearance, taste, flavor, texture, and overall acceptability.