Republic of the Philippines

ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

SQUASH (CUCURBITEAE) LECHE FLAN

A Research Study

Presented To

The Faculties Of The College Of Industrial Technology

Iloilo Science And Technology University

La Paz, Iloilo City

In Partial Fulfilment

of the Requirements for the Degree of

Bachelor of Science in Hotel and Restaurant Technology

BY:

ALDAMAR, JOCIL

LAGURA, SWEDELYN

NAVALES, MA. MAE M.

PADERNA, CHEA MAE E.

 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

CHAPTER 1

Introduction

Background of the Study

Squash is botanically called Cucurbita maxima or in our common knowledge as

kalabasa. It is abundant all year round and can be produced in any weather condition.

Squash is reach in vitamins such as vitamin C and vitamin A. Also, it can give calcium

and iron needed by the children to make them brighter and smarter at school.

“Kalabasa, pampalinaw ng mata” is a phrase taught by teachers to students.

However, this is rarely applied in real situations by picky eaters particularly children.

Children consider vegetables such as squash as mushy and messy.

Leche flan is a popular Filipino sweet delicacy made with a healthy twist. This

recipe was brought to the Philippines since the Spanish colonization and the name

“leche” means milk. Leche flan is a custard cake, traditionally made with lots of egg

yolks which are known to have high cholesterol that is not good for our health. So in

order to have nutritious value the researcher added squash to the ingredients of leche flan.

Squash is a nutritious alternative to the usual leche flan because squash or

“kalabasa” is an excellent source of vitamin C and A, low in calories and has dietary fiber

so it will help balance the fat that you get from egg yolk.

The fact that most kids are not fund of eating vegetables, so this is the perfect way

to encourage them to eat healthy foods, also to those people who loved eating leche flan.

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

It would even surprise them to know that they have actually eating dessert with

vegetables.

Statement of the problem

The purpose of this study was to determine the acceptability of Squash Leche Flan.

Specifically this study aims to answer the following question:

1. What is the accepted treatment of Squash Leche Flan using different proportion as

evaluated by the respondents in terms of appearance, aroma, flavor, texture?

2. Is there any significant difference in the different treatment of squash leche flan

using different portion as evaluated by the respondents in terms of appearance,

aroma, flavor, texture and general acceptability?

3. What is the cost of the most accepted treatment of Squash Leche Flan?

Hypothesis

The following null hypothesis will be tested at .01 level of significance:

There is no significant difference in the different treatment of squash leche flan in

using different types of portion in as evaluated by the respondents in terms of

appearance, aroma, flavor and texture.

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Conceptual Framework

Based on DepEd order No.08 series 2007 or the “Revised Implementing

Guidelines on the Operation and Management of Schools Canteen in Public Elementary

and Secondary Schools,” only “nutrient-rich foods and fortified food products labeled

rich in protein, energy, vitamins, and minerals shall be sold in school canteens” and that

the “sale of carbonated drinks, sugar-based synthetic and artificially flavored juices, junk

foods and any food product that maybe detrimental to the child’s health” is prohibited

(Malipot,2013).

DOH urged DepEd to closely monitor school canteen so they would not be able to

sell unhealthy foods to their students. Schools should also impact to students the value

eating nutrition-rich food particularly fruits and vegetables.

According to the Philippine National Nutrition Survey by the Food and Nutrition

Research Institute reveals and continuous drop in the consumption of vegetables in the

usual Filipino diet (Estrada, 2003). This survey shows that adults are meticulous eaters

too. So, locally produced products such as squash is recommended

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Conceptual Paradigm

This study used the system approach in research implementation.

INPUT THROUGHPUT OUTPUT

 Preparation Accepted treatment of

 Ingredients  Process squash leche flan in
 Evaluation term of appearance,
aroma, taste and
 Statistical
texture.
 Tools and Analysis
Equipment Cost Analysis

Feedback

Commercialization

The Inputs of the study was the preparation of the squash leche flan and

ingredients (Squash, evaporated milk, condense milk, egg yolk, sugar, vanilla syrup). The

tools and utensils used are knife, measuring cup, spoon, chopping board, steamer, mixing

bowl, bowls, lanyera, strainer, the equipment used was gas stove.

The throughputs of the study were the process undergone to attain the output. The

processes includes the preparation of squash leche flan, processing the squash leche flan,

utilizing the squash, evaluation of the finish products, using the statistical tool and cost

analysis of the product.

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

The output is the accepted treatment of squash leche flan utilizing the squash in

terms of appearance, aroma, taste and texture as evaluated by the respondents.

Definition of terms

To provide a clear understanding of the study, the research defines the following terms

conceptually and operationally.

ACCEPTABILITY. Acceptability is capable of worthy of being accepted;

satisfactorily (Webster 1993).

In this study, acceptability refers to the satisfaction of the evaluators of the squash

leche flan.

APPEARANCE. Appearance refers to the look or outward aspects of a thing

(Webster 1984).

In this study, appearance refers to the pleasant color and shape of the squash leche

flan.

AROMA. Aroma is the smell, fragrance or odor of an object or a

substance.(Webster,1972:48)

In this study, aroma refers to a well blended fragrance and no off odor of squash

leche flan.

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

SQUASH. Squash is tender tender-beating and viny-like plant belonging to the family

Cucurbitaceae of Gourd family. (Tecson 2011).

In this study squash is made to make as the added ingredients to make leche flan

and considered as the main ingredients.

TASTE. Taste is to ascertain the flavor of by taking little into mouth: to eat or drink

especially in small quantities. It refers to perceiving or distinguishing the flavor of the

food (Merriam- Webster, Incorporated 2013).

In this study, Taste refers to the agreeable blend of the ingredients of the leche

flan when eaten.

TEXTURE. Texture is an integration of sensation arising from tactile to receptors in the

dermal muscle to the connective tissues (Gatchalian 1992).

In this study, texture refers to the soft and slimy characteristic of squash leche flan

when touches by fingers gnaw by mouth.

Significance of the study.

The result of the study would give a great importance to several groups of

individuals who are involved in the field of food- related courses and provide basic data

and information to the students, children, teachers, farmers, homemakers, nusing mothers

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

and government agencies and researchers regarding the possible of squash to be

developed into different food products.

To the students. The result of this study may guide and motivate students to conduct

more study and discover more recipes out of the squash which are available whole

year round.

To the children. The result of this study may improve the eating habits of the children

will motivate them to eat vegetables.

To the HE/ Food Technology Teachers. The result of this study may improve food

related teachers baseline data to promote and utilize squash as ingredients in food

processing.

To the farmers. This study may encourage them to cultivate more squash and which

generate more income.

To the homemakers. The result of this study may motivate homemakers to use squash in

producing healthy foods for their family and children.

To the nursing mothers. The result of this study may help increase their knowledge that

on preparing nutritious food for children which can combat malnutrition.

To the government agencies. The result may provide them additional information on

squash utilized into accepted food product.

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 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

To the researchers in the future. This study may give them insights to study more on

squash benefits which can be references on producing other products that can

be made out of this vegetable.

Scope and Limitations of the study

This research was limited to the accepted treatment of squash leche flan using

squash two types of milk such as condense milk and evaporated milk in terms of

appearance aroma, texture, taste. This was conducted of the food laboratory of Iloilo

Science and Technology University, La Paz, Iloilo City on December 2017.

The finish products were evaluated by 20 respondents composed of students,

teachers and employees of ISATU. The data gathering instruments was a sensory

evaluation score sheet based on Five- point Hedonic Scale.

Mean was use to determine the level of acceptability of the finished product.

Analysis of Variance (ANOVA) and Scheffe at 0.01 level of significance were the

statistical tools used to determine the significant difference f the level of acceptability of

the leche flan.