POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Philippine Copyright 2019

by Valencia et al.
Bachelor of Science in Hospitality Management
Polytechnic University of the Philippines

All rights reserved. Portions of this manuscript may be reproduced with proper
referencing and due acknowledgement of the author.

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Product Development Squash (Cucurbita Maxima)

Flavored Pancake

A Thesis presented to the

Faculty of Bachelor of Science in Hospitality Management
Polytechnic University of the Philippines
Lopez Branch

In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Hospitality Management

by

Janelle Kristine M. Valencia

Marivic R. Tan
Mia Lyca Escobar
Vivian Ybañez
Madelyn Masaganda

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

2019

CERTIFICATION

This thesis entitled “PRODUCT DEVELOPMENT SQUASH (CUCURBITA

MAXIMA) FLAVORED PANCAKE” prepared and submitted by JANELLE
KRISTINE M. VALENCIA, MARIVIC R. TAN, MIA LYCA T. ESCOBAR, VIVIAN
V. YBAÑEZ, MADELYN B. MASAGANDA, in fulfillment of the requirements for
the degree BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT has
been examined and recommended for Oral Examination.

Evaluation Committee

_______________________________
Adviser

__________________
___________________
Member Member

____________________________-
Member

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

APPROVAL

Approved by the Panel on Oral Examination on February 27, 2019 with a grade of
_________.

___________________________________
Chair

____________________
_______________________
Member Member

______________________
Member

Accepted in partial fulfillment of the requirements for the degree Bachelors of

Science in Hospitality Management.

___________________________________________
Executive Director

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

ACKNOWLEDGMENTS

The Researchers want to give thanks to all the persons that have become

a big part of this study.

We would like to express our sincere thanksgiving to our almighty who is

the source of love and blessing.

To our beloved parents for moral and financial support in order to finish

this study.

To our supportive instructors Ms. Mildred M. Mondragon and Ms.Lesley

Ann Chan-Magtibay who guide and taught us how to prepare a research paper.

To Mr. Baltazar Taracina who help us at the financial aspect of the study.

And to our classmates and respondents who have been part of this study

Authors

JANELLE KRISTINE M. VALENCIA

MARIVIC R. TAN

MIA LYCA T. ESCOBAR

VIVIAN V. YBAÑEZ

MADELYN B. MASAGANDA

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

CERTIFICATION OF ORIGINALITY

This is to certify that the research work presented in this thesis, PRODUCT

DEVELOPMENT SQUASH (CUCURBITA MAXIMA) FLAVORED PANCAKE for

the Degree of Bachelor of Science in Hospitality Management at the Polytechnic

University of the Philippines embodies the result of original and scholarly work

carried out by the undersigned. This thesis does not contain words or ideas taken

from published sources or written works that have been accepted as basis for the

award of a degree from any other higher education institution, except where

proper referencing and acknowledgment were made.

JANELLE KRISTINE MAQUEDA VALENCIA

Researcher
__________________________
February 27, 2019

MARIVIC RAMIRO TAN

Researcher

__________________________
February 27, 2019

MIA LYCA TIPAY ESCOBAR

Researcher
__________________________
February 27, 2019

VIVIAN VILLAVER YBAÑEZ

Researcher
__________________________
February 27, 2019

MADELYN BARROS MASAGANDA

Rearcher
__________________________
February 27, 2019

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

ABSTRACT

Title : PRODUCT DEVELOPMENT SQUASH (CUCURBITA

MAXIMA) FLAVORED PANCAKE

Researcher : JANELLE KRISTINE MAQUEDA VALENCIA, MARIVIC

RAMIRO TAN, MIA LYCA TIPAY ESCOBAR, VIVIAN
VILLAVER YBAÑEZ, MADELYN BARROS MASAGANDA

Degree : BACHELOR OF SCIENCE IN HOSPITALITY

MANAGEMENT

Institution : POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Year : 2019

Adviser : MILDRED M. MONDRAGON

The main objective of this undertaking is to develop a variety of flavors in

normal pancake. This study used the random sampling survey research design.

The respondents of this undertaking are students of the Polytechnic University of

the Philippines and locals of Lopez. The data were gathered from the perceptions

of the respondents using the questionnaire. This study utilized the experimental

research method.

Based on the conducted survey the flavored squash pancake’s

appearance the formulation 2 got the highest mean score of 3.54 with an

interpretation very good. Formulation 1 and 3 were good. In terms of squash

flavored pancake formulation 1 and 3 was very good. In terms of taste,

formulation 1 and 2 interprets very good. In viscosity formulation 2 and 3

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

interprets very good, in the general acceptability formulation 2 got the highest

mean score of 4.12 which interprets very good.

This study recommends pancake may consider using squash as one of the

flavors or ingredients to promote healthy food and it also highlights that squash

pancake be sold at affordable prices.

Keywords: General acceptability, random sampling, Squash, Pancake, PUP

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Table of Contents

Page
Copyright Page i
Title Page ii
Certification and Approval Sheet iii
Acknowledgement v
Certification of Originality vi
Abstract vii
Table of Contents viii
List of Tables xi
List of Figures xii

1 The Problem and Its Setting

Introduction 1
Theoretical Framework 2
Conceptual Framework 3
Statement of the Problem 4
Scope and Limitations of the Study 5
Significance of the Study 5
Definition of Terms 6

2 Review of Literature and Studies

Cucurbitacea 7
Acceptability of Squash 9
Gourds 10
The Health Benefits of Squash 11

3 Methodology 16
Method of Research 16

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Population, Sample Size and Sampling Technique 16

Description of Respondents 17
Research Instrument 18
Data Gathering Procedure 19
Statistical Treatment 19

4 Results and Discussion

Product Development of Squash (Cucurbita Maxima) Flavored
Pancake
20
The Demographic Profile of the Respondents
20
The Procedure
21
Acceptability Test
23
Level of Acceptability
24

5 Summary of Findings, Conclusions, and

Recommendations
27
Summary of Finding
28
Conclusions
28
Recommendations
30
References

Appendices
Appendix A: Survey Questioner

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

LIST OF TABLES
Numbe Title Page
r
Distribution Table of the Respondents 17
1
Age orientation of the respondent 17
2
Sex Orientation of the Respondents 20
3
Occupation Orientation of the Respondents 21
4
The Experimentation 21
5
Interpretation and Discussion of Mean Score of 24
6 Squash Pancake in terms of aroma

Interpretation and Discussion of Mean Score of 24

7 Squash Pancake in terms of taste

Interpretation and Discussion of Mean Score of 25

8 Squash Pancake in terms of viscosity

Interpretation and Discussion of Mean Score of 25

9 Squash Pancake in terms of General Acceptability

Interpretation of Suggestion and recommendation 26

10 of the sample respondent

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 1

Chapter 1

THE PROBLEM AND ITS SETTING

Introduction

Cucurbita Maxima also known as squash is a smooth, slightly ribbed, and

deep yellow to orange coloration vegetable. The thick shell contains the seeds

and pulp, that is native to the tropical America, It’s belong to the Cucurbitaceous,

a huge family that includes gourds, melons, cucumber and even loofah. The

Cucurbitaceous family is divided into some 95 genera, one of which is Cucurbita.

The plant is not hard to grow it is both summer and winter squash and require a

sunny location and fertile, well-drained soil. Here in the Philippines the Cucurbita

maxima is abundant and grow all-throughout the year, thrives well in tropical

climate. Cucurbita Maxima is recognized for their Vitamin a benefit which is good

in vision, skin, bones and other tissues in the body. It is also a good source of

vitamin b1, vitamin b2, niacin, vitamin c, calcium, phosphorus, iron, magnesium

and phosphorus.

The plant Maxima Cucurbita also called as Calabaza is eaten in many

ways such as in stews, cakes, desserts, soup. The taste is smooth and somewhat

sweet. The researchers develop the Cucurbita Maxima as flavor in making

pancake. In this study, the researchers seek the acceptability of the Cucurbita

Maxima because by this, the product could help those people not just in the food

industry but also for the health of some people because of Cucurbita Maxima

health benefits.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 2

Theoretical Framework

The study was based on the General Systems Theory. The approach of

this study consists of input, process and output with feedback. In input the

ingredients used like mashed squash, other ingredients include flour, sugar,

baking powder, butter, salt, vanilla, milk, egg. Process contains the preparation

from peeling boiling and mashing of squash which varies in proportion for each

treatment. This study contained phases and steps to develop an acceptable

formulation of pancake which is the output of the study.

Figure 1. The Theoretical Paradigm

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 3

Conceptual Framework

This undertaking utilized the IPO or Input Process Output method. In the

Input phase the following were included: demographic profile; various ingredients,

Related Literatures and Studies, Procedures in making pancake and survey

questionnaire used as instrument in gathering the data.

In the process phase were worded all the procedures conducted to gather the

data in the input phase. This procedure aided the researchers to come up with the

output best formula in making Squash Flavored Pancake.

Figure 2. The Conceptual Paradigm

INPUT PROCESS OUTPUT

Ingredients
Formulae
Formulation
Theories and Best Formula
Literatures Test of
in Making
Theories Acceptability
Process in Squash
Survey
Making
Flavored
Pancake
Survey Pancake
Questionnaire

Feedback
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 4

Statement of the problem

The study aims to formulate a squash flavored pancake and to determine its

level of acceptability.

This specifically sought to answer the following questions:

What is the demographic profile of the respondents in terms of:

1.1 Age
1.2 Gender
1.3 Civil Status
1.4 Occupation and Course
1.5 Residence

2. What are the procedures in making squash pancake?

3. What is the level of acceptability of the respondents to the Squash flavored

pancake in terms of;

3.1 Appearance
3.2 Aroma
3.3 Taste
3.4 Viscosity

4. What are the respondent’s suggestion and recommendations for Squash

flavored Pancakes?

Scope and Limitations of the Study

The study is experimental in nature and focused in the development of

new product using Cucurbita Maxima (squash) as ingredient in making pancake. It

includes the application of step by step procedure of product development.

Significance of the Study

This study will introduce a new product from only known Calabaza and

help respondents’ increase the perception by enjoying this product and taste new
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 5

flavor and aroma of the pancake. This study also benefits the community of

Lopez, Quezon and other nearby town to know what will be the health benefits of

the product after they taste it. Also this study will introduce how to create a

product for the community of Lopez and farmers of Calabaza or some

entrepreneurs to produce a new product that can be used in putting up a

business.

This study would be beneficial to the following groups of people;

COMMUNITY- This research study will help our community in terms of

producing healthy foods from the Cucurbita Maxima and can create business in

our community. Even farmers here can be beneficiaries of this research by giving

them the idea culture of Cucurbita Maxima even if it’s abundant and grow all

throughout year.

CONSUMERS- This study may benefit consumers because of the

products that they can produce are very affordable in terms of its ingredients and

it can create nutritious food from Cucurbita Maxima.

ENTREPRENEURS- This may aid entrepreneurs by producing a new

product using Cucurbita Maxima and they may create products that are unique yet

similar.

RESEARCHERS- This will help the researchers for doing something in

product development research.

Definition of terms

Pancake (or hotcake, griddlecake, or flapjack) - is a flat cake, often thin

and round, prepared from a starch-based batter that may contain eggs, milk and
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butter and cooked on a hot surface such as a griddle or frying pan, often frying

with oil or butter.

Cucurbita maxima - one of at least four species of cultivated squash, is

one of the most diverse domesticated species.

Squash - Genus of flowering plants in the gourd family (Cucurbitaceae),

many of which are widely cultivated as vegetables and for livestock feed.

.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 7

Chapter 2

REVIEW OF LITERATURE AND STUDIES

Cucurbitaceae

According to Universal Encyclopedia, cucurbitaceae is a family of

dicotyledons that grows mainly in warm climates. Herbaceous plant with juicy

stems, it veins climbs that arise near the bases of the leaf stalks. Cucurbitaceae

male and female flowers are separated, it has five sepals and yellow or whitish

petals on different or on the same plants. Its ovary usually has the fused carpels.

Sometimes its fruit is juicy when young. The fruit pulp and seeds of squirting

cucumber are held under pressure by the elastic fruit wall. There are different

species of plant just like gourds in which the fruits are harden on ripening

examples are pumpkin, watermelon, melon, and cantaloupe. In other hand,

squash are those that have large fleshy fruits.

There are used of Cucurbitaceae fruit. Aside from that it can be eaten their

shells have value too. Examples are calabash cucumber or bottle gourd

(Lagenaria vulgaris) is made into basin, cups and other utensils. Loofah sponge

from the woody veins in the fruit of Luffa cylindrical. Citrullus colocynth, the

tropical bitter apple, yields a purgative, colocynth, from the fruit pulp. Other

species of Citrullus, and Momordica, Cucumis, and Cucurbita supply vegetables

and edible fruits. Plants that grow in the tropics are the balsam apple, M
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 8

.balsamina, the balsam pear, M. charantia. A large oval fruit that reaches 60 cm

in length is water melon , citrullus vulgaris that is said to be an important crop in

the southern USA. It has a smooth green rind enclosing a rosy red, very sweet

flesh.

According to the World book Encyclopedia the term SQUASH is given to

three groups of vine vegetables. All three are warm weather crops, but their

growth periods vary. The one group includes summer squash and orange colored

winter pumpkins. And the second groups include staw colored cheese pumpkin

and cushaw squashes. The last group includes squashes wheel can be stored

over winter.

Different to other squashes, summer squashes grow rapidly the fruits are

harvested while still immature. But these is squash that harvested when it is

almost mature the autumn squashes produce small fruits, it can be stored for a

few months, but they rapidly lose their quality. The winter squashes are harvested

as soon as they are ready mature they have hard shells and may be stored

through the winter.

The hubbard squash is perhaps the best known winter variety each of

these groups has several type and varieties. Planting squash is not easy, seeds

are planted in hills (groups of about three plants) for about two weeks before the

last frost of spring, several insects attack squashes. The squash bugs are hard to

control.

Adult bugs called stink bugs and may be pickled by hand or cam be dusted

with insecticides such as nicotine, retenone or chlordane. Squashes provide a

good source of vitamin A and also have a fair degree of energy value.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 9

Acceptability of Squash

According to Borro and Gemora (2016) in Philippines, squash is used

mainly as vegetable. It can be consumed safely in regular basis nourishing and

contains food nutrients like calcium, phosphorus, protein, iron, zinc and Vitamins

A and B. Some people might not like the mild taste of squash and because of that

squash can be easily mixed into blended vegetable serving, casseroles and other

dishes. Because of its availability and affordability, this article shows that cake

made out from squash could enhance its given variables and also because of the

benefits that you can get from it. Cakes is known to serve in every occasion like

birthday, wedding and Christmas with its common flavors like chocolate, vanilla

and red velvet, and in this study they used grated squash as new flavor in making

cake.

As to Wyatt, et al. (2015) an iconic fall vegetable in the United states called

acorn squash ( cucurbita pepo) known for its unique fruit shape and also prized

for its culinary properties. Little is known about the metabolism that underlies the

development of fruit quality attributes such as color, sweetness, texture and

nutritional qualities in acorn squash, or any other winter squash grown worldwide.

To provide insight into winter squash fruit and seed development and add to the

genomic resources in the Cucurbita genus, RNA sequencing was used to

generate an acorn squash fruit and seed transcriptome from the cultivar Sweet

REBA at critical points throughout fruit development. 141 838 600 high-quality

paired-end Illumina reads were assembled into 55 949 unigenes. 85% of

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 10

unigenes with predicted open reading frames had homology with previously

identified genes and over 62% could be functionally annotated. Comparison with

the watermelon and cucumber genomes provided confirmation that the unigenes

are full-length and comprehensive, covering an average of 90% of the coding

sequence of their homologs and 72% of the cucumber and watermelon exomes.

Key candidate genes associated with carotenoid and carbohydrate metabolism

were identified toward a resource for winter squash fruit quality trait dissection.

This transcriptome represents a major advance in C. pepo genomics,

providing significant new sequence information and revealing the repertoire of

genes expressed throughout winter squash fruit and seed development. Future

studies on the genetic basis of fruit quality and future breeding efforts will be

enhanced by tools and insights developed from this resource

Gourds belong to Cucurbitaceae family according to Compton's

Encyclopedia and fact- index with two varieties that grows in United States.

Cucurbita pepo with yellow flower and pear-shaped fruits. Lagenaria Siceraria with

white flower that produces gourds in odd shape, sizes called Hercules'-club,

dipper, snake, calabash, and bottle. Gourd is an annual trailing vine that is hairy,

sticky and musk scented with a roundish leave and grows up to 0.3 meter across.

In some countries its fruit is eaten as vegetable. American settlers uses its shells

as bottles, cups and jugs.

In the article of Saavedra (2015) finds out that squash pumpkin is greatly

used in Portugal and as by-products of its processing are generated of shell and

seeds. In the study the researcher aims to evaluate the potential of the waste

sources of beneficial and bioactive compounds (antioxidants and antimicrobials).

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 11

Studying the different effect of the extraction solvents and drying methods. The

samples (fresh and cooked) were freeze dried and oven dried followed by

extraction with different solvents that revealed the following decreasing order of

efficiency 70% ethanol,70% methanol 70% acetone, ultra-pure water and 100%

dichloromethane. The oven gets dried samples showed higher values of

antioxidant activity and phenolic content with exception of the values of phenolic

for the seeds material.

The positive correlation was found by Eibes et al. (2017) between two

parameters on the shell samples, but the squash seeds revealed a negative

correlation between the phenolic content and the antioxidant activity. The study

results show that industrial agro food residues are potentially good sources of

bioactive compounds with health benefits.

The Health Benefits of Squash

As stated in the study of Apolina (2007) the health benefits of squash that

squash is not only good in Vitamin A (Beta Carotene) that essential to eye health

but it also good in Vitamin C(Ascorbic Acid) which is also good in antioxidant and

important to our immune system, Other studies prove that consumption of Vitamin

C can prevent cold and flu, The potentially fatal disease known as scurry is the

result of vitamin C deficiency. Because of the versatility of squash, besides of

Vitamin A and C content of squash it’s also good in potassium. Potassium is one

of the most important nutrients that we must consume to food. Our nervous

system, muscles, brain function, heart, kidneys and metabolism are dependent on

potassium. Keep the blood pressure under control and helps to maintain the
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 12

delicate balance of fluid in the body. Of course these are not the only essential

nutrients contained in squash.

Studies on the usefulness of Cucurbita maxima for the production of

ready-to-eat dried vegetable snacks with a high carotenoid content by Konopacka

et al. (2016) shows the rich of nutritional benefits of Beta carotene, that's why they

experiment the Cucurbita maxima (which is known for its rich in beta carotene)

into a ready-to-eat dried snacks. But the Cucurbita maxima is not easy to be dry

because of its texture. The Researchers decide to cultivated the most compatible

that rich in beta carotene that can allow to obtain a chip also the acceptance of

the consumers.

According the article of Liu et al. (2006) the Cucurbita Maxima is rich in

starch, free sugar, vitamins such as Vitamin B1, B2 and C as well the active

ingredients beta carotene and y-amino-butyric acid which contains of ant oxidative

activity and blood pressure - lowering effect. The said study that the water soluble

polysaccharide fraction is an ant oxidative component. The importance of this

study of discovering a new functional food and the development of the Cucurbita

maxima as processed food.

While convening to Ferriol et al. (2004) Phloem sap protein from Cucurbita

maxima and Ricinus communis have the capacity to traffic cell to cell through

plasmodesmata. These results are discussed in terms of the requirements for

regulated protein trafficking between companion cells and the sieve tube system.

As the threshold value for plasmodesmal transport of phloem sap proteins falls

within the same range as many plant hormones, the possibility is discussed that

some of these proteins may act as long-distance signaling molecules.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 13

According to Lal et al. (2011) squash pulp is used as poultice for

carbuncles, boils and ulcers. For venomous insect bites, the fruit stalk in contact

with ripe gourd is cut, dried, and made into a paste and applied to venomous

insect bites, especially centipedes. The fresh seeds are used as

antihelminthiceeds are eaten fresh to expel worms from the stomach. This are

some uses of squash.

Squash is a fruit of various members of the gourd family, which fall into two

types; summer type and winter type. Summer types are on the markets all winter

while winter types are on the markets in the late summer and fall as well as winter.

Winter squash comes in round shape and elongated, scalloped and pear shaped

with flesh that ranges from golden-yellow to brilliant orange, mostly vine-type

plants whose fruits are harvested once the cool weather of fall sets in. They have

hard, thick skins and stored in a cool, dark, well-ventilated place for up to one

month.

It can also be cut into halves or pieces. There are various types of squash

namely; the acorn, ambercup, gold nugget, hubbard, kabocka, spaghetti or

squaghetti, sweet dumpling, turban, autumn cup, banana, butternut, delicata,

buttercup, carnival squash, and the fairy tale pumpkin which is a kind of winter

squash that also similar to our squash here in the Philippines. These fruits are

flattened like a cheese but each rib makes a deep convolution. It is a very unique

eating and ornamental pumpkin. It’s thick but tender and the deep orange flesh is

flavored sweet, thick and firm. Stated to the research a cup of squash fruit or 190

grams has a 25% or 129.20 mg of Vitamin A which is good for the eyes, 20% or
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 14

15.20 mg of Vitamin C for body resistance, 10% or 72.20 mg of Calcium for bones

and 4% or 89.30 kcal of energy.

Meanwhile, Mercola (2016) studies on squash and its health benefits

According to the research, Squash, which has a high level of carotenes per

serving, has built-in anti-cancer benefits. While studies show carotenoid

concentrations in blood are biomarkers of fruit and vegetable intake offering

cancer protection, one study in particular explored a possible association between

carotene presence and breast cancer. Researchers concluded that among six

carotenes tested, only B-carotene intake was significantly associated with reduced

breast cancer risk.

Squash seeds provide lots of good-for-your-heart dietary fiber and

unsaturated fatty acids, along with protein, minerals, and vitamins.

Squash seeds also contain tryptophan, an amino acid that converts to

gamma-aminobutyric acid (GABA), which is the main inhibitory neurotransmitter

that concentrates (no pun intended) on motor decision speed. The tryptophan in

squash seeds also may be crucial in regulating the endocrine pancreas, which in

turn regulates the blood glucose in the body.

Moreover, Marketman (2007) an absolute staple in our kitchen is kalabasa

or a winter squash. Most hard-shelled squashes, which are apparently a fruit

related to more luscious and juicy cousins, the melons, are referred to as Winter

Squashes, even if they grow all year round. This highly economical, highly

nutritious and pleasantly tasting fruit/vegetable is incredibly versatile and we use it

in soups, baked with brown sugar, fried in tempura batter, in coconut milk bases

dishes, or in pinakbet.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 15

As to www.highbeam.com (2012) squash, in all its rich array of shapes,

sizes and colors, has come a long way in the past few years as interest in the

sweetly mild vegetable has intensified. Just as the family of varieties is rich, so too

are the many uses of the vegetable in the kitchen: baked and stuffed; whipped

into a velvety soup; or grilled, whole or sliced, to name a few. Discovering the

many culinary uses of summer squash becomes one of the pleasures of the

season.

On the other hand, Kate’s Kitchen (2016) elucidates that pancake has

been a part for breakfast and brunch all over the world. Pancake started during

the 15th century but became standard in 19th century. There are lots of called like

indian cakes, hoe cakes, jonnhy cakes, journey cakes and etc. In ancient Greek

poet Cratinus and Magnes wrote about pancakes . Even Shakespeare mentions

them in his famous plays.

Pancakes can be in different shape, size and flavor. You can mix it with

apple, blueberry, chocolate, banana and etc. You can make it in thick, thin, sweet,

fruity, small or big.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 16

Chapter3

METHODOLOGY

Method of Research

An attempt by the researcher to maintain control over a factors that may

affect the result of an experiment. In doing this, the researcher attempts to

determine or predict what may occur. The study made use the experimental

design method to determine the acceptability level of the squash flavored pancake

to the community, where the procedure that enable the researcher to test

hypothesis by researching valid conclusion about the relationships between

independent variable to dependent variable.

Population, Sample Size, and Sampling Technique

The researchers used random sampling for market acceptability as the

sampling technique where the totals of fifty respondents from Lopez, Quezon

were chosen randomly.

Random sampling is one of the simplest forms of collecting data from the

total population. Were individuals having an equal chance to include in the study.

The researchers considered the students, workers, and locals of Lopez,

Quezon as respondents as to market acceptability. A total of fifty individuals were

randomly chosen.

The researcher sample respondents are from the town of Lopez, Quezon.

Respondents are from Brgy. Guihay, Rizal Poblacion, Cogurin Ibaba, Lalaguna

,Del Pilar with 2% respondents. Mere of the respondents are from Brgy Gomez,
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 17

Villahermose with 6%. And 8% are from Brgy. Bocboc , 5% from Brgy.

Magsaysay, 16% from Brgy. Burgos while the highest percentage of sample

respondents are from brgy.Talolong with 42% of sample respondents.

Table 1
Distribution Table of the Respondents

Address Frequency Percentage

Cogorin Ibaba 1 2%
Bocboc 4 8%
Burgos 8 16%
Del Pilar 2 2%
Gomez 3 3%
Guihay 1 2%
Lalaguna 1 2%
Magsaysay 5 10%
Rizal 1 2%
Talolong 21 42%
Villahermosa 3 6%

Table 2
Frequency and Percentage of the respondents according to Religion of
the Sample Respondents
Religion Frequency Percentage

Roman 43 86%
Catholic
Mormons 3 6%

Born Again 2 4%

Iglesia ni 2 4%
Cristo

The sample respondents asked their religion the researcher finds out that

mostly of the sample respondents are Roman Catholic with 86% while 6% are
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 18

Mormons and other respondents are Iglesia ni Cristo and Born again with 2%

sample respondents.

Research Instrument
For the market acceptability, survey-questionnaire instrument is used.

Researchers used closed- ended questionnaire so that the researchers will limit

the responses that are within the scope of the study. It is divided into parts, the

satisfaction level of squash pancake according to their appearance, aroma, taste,

viscosity and the general acceptability. Second part is the Suggestion and

recommendation of the respondents.

The questionnaire is in five- point Hedonic scale format which indicates the

respondent’s degree of acceptability with five response choices.

Below is the scale used:

5- Point Hedonic Scale Interpretation

5 Excellent
4 Very Good
3 Good
2 Fair
1 Poor

Data Gathering Procedure

The researchers made a letter of approval to conduct a survey at Polytechnic

University of the Philippines Lopez Branch and outside the campus. A paper

questionnaire was distributed to the respondents from different course, year and

profession. The researchers tallied and tabulated the data gathered and result

becomes the basis for the study.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 19

Statistical Treatment

The study can be evaluated by using Five-point Hedonic Scale for the

sensory evaluation, general acceptability and the suggestions and

recommendation of the respondents to the product.

Formula used to determine the percentage distribution:

Where: p/% = percentage

f = no. of respondents/frequency
n = total no. respondents Formula used to determine the Mean score:
M= fx
N Where

X= Weighted Mean
fx=sum of f and x, where f is rate
n=total number respondents
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 20

Chapter 4

RESULTS AND DISCUSSION

This chapter presents the gathered data from the respondents as to their
perceptions on the level of sanitation of the street foods.

I. The Demographic Profile of the Respondents

Table 2
Age Orientation of the Respondents

Age FREQUENCY PERCENTAG

Bracket E
15-22 36 72%
23-30 5 10%
31-38 2 4%
39-46 1 2%
47-54 4 8%
55-62 2 4%

Participants were asked to their age category appropriate to them. All the

participants responded to the question (50) respondents 100%. Two percent of

the respondents were in 39-46byears age category. Four percent of the

respondents were 31-38 and 55-62year age category, eight percent were 47-54

year age category, ten percent from 23-30 age category and largely respondents

are from 15-22 age category with 72%.

Table 3
Sex Orientation of the Respondents

FREQUENCY PERCENTAGE
Single 42 84%
Married 8 16%
Total 50 100%
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 21

Most of the researcher’s respondents are students with 46% and workers

with only 44% and non-workers of 10%..

Table 4
Occupation Orientation of the Respondents

FREQUENCY PERCENTAGE
Teacher 1 2%
Housewif 3 6%
e
Driver 4 8%
Food 5 10%
vendor
Student 37 74%
Teacher 1 2%

The data gathered of the researcher finds out that largely in the sample

respondents are students with 74% while 10% of the respondents are food

vendor, 8% are driver, 6% are housewife and the lowest percentage are teacher

with 2% respondent.

II. The Procedures

The following were the procedures taken to come up with a new product from

squash in the form of pancake.

Phase 1: Formulation

To determine the best fit analysis for the production of squash pancake, the

research process was standardized from the quantity of flour used, quantity of

squash, amount of sugar, baking powder, vanilla and eggs.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 22
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 23

Table 5
The Experimentation

Ingre Experimen Experimen Experimen

dient t1 t2 t3
25% 50% 75%
Squa 60g 120g 180g
sh
Flour 240g 240g 240g
Baki 5g 5g 5g
ng
Pow
der
Milk 62.5ml 62.5ml 62.5ml
Vanill 5ml 5ml 5ml
a
Egg 50g 50g 50g

The standardized procedure of this experiment for each product variation

were washing and peeling of squash, water boiling for squash and mashing.

Mixing all dry and wet ingredients and lastly frying it in a pan.

Each pancake was portioned per one serving of 1/2 cup or 125 ml.

Figure 3. The Ingredients

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 24

Steps in Preparing and Cooking Pancake:

1. Measure and sift the dry ingredients: Flour, sugar, salt and baking powder. Mix
well.
2. Peel and cut the Squash.
3. Steam the Squash in 15 to 30 minutes.
4. Measure the wet ingredient: Milk, beaten egg, melted butter, vanilla and mix
with the dry ingredients.
5. Drain and mash the Squash.
6. Combine with the mashed squash and the other ingredient.
7. Pre-heat the cooking pan
8. Scoop ½ cup of the pancake batter
9. Fry
10. Serve

Phase 2: Acceptability Test

Result of the best fit analysis for the production of squash pancake was

based on the taste panelist who was chosen randomly. The experiment used

sensory evaluation in order to find the product’s acceptability.

A questionnaire is distributed to taste panel which consisted of students, workers

and local residents. These chosen respondents were asked to rate the product

thrice.

Phase 3 Direct Material Cost Computations To determine the amount of direct

methods cost in squash pancake, which specifies the quantity of each raw

materials item and component includes in the squash pancake.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 25

Part III. Level of Acceptability

Table 6
Interpretation and Discussion of Mean score of Squash Pancake in
terms of Aroma

Experiment Mean score Interpretation

A – 25% 3.50 Very good

B – 50% 3.28 Good

C – 75% 3.98 Very good

Aroma is a distinctive, pervasive and usually pleasant or savory smell, to

sense the presence or existence of

Table 6 shows the sensory acceptability of Squash Pancake in terms of

aroma with different proportion mashed squash. Based on the mean ratings on

Table 6 Experiment A and C were Very good while Experiment B were Good by

the respondents.

Table 7
Interpretation and Discussion of Mean score of
Squash Pancake in terms of Taste

Experiment Mean score Interpretation

A – 25% 3.44 Very good

B – 50% 3.98 Very good

C – 75% 3.14 Good

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 26

Taste, a sensation produced when a small quantity of something eaten,

drunk or sampled to assess its effect on the sensory receptors or when substance

in the mouth reacts chemically with taste receptor cells, is located on taste buds in

the oral cavity.

Based on the Mean ratings on Table 7 formulation 1 and 2 were Very good

while formulation 3were good by the respondents.

Table 8.
Interpretation and Discussion of Mean score
of Squash Pancake in terms of Viscosity

Experimen Mean score Interpretation

t
A – 25% 3.44 Very good

B – 50% 3.98 Very good

C – 75% 3.14 Good

Viscosity, the state of being thick, sticky, and semifluid in consistency,

Table 12 shows a significant difference existed in the level of acceptability of

Squash Pancake in different treatment in terms of viscosity. This implies that the

viscosity of the different treatments was not the same or there were variations as

evaluated by the respondents.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 27

Table 9
Interpretation of mean score according to the
General acceptability

Experimen Mean score Interpretation

t
A – 25% 3.24 Good
B – 50% 4.12 Very good
C – 75% 3.06 Good

Table 9 shows that a significant difference existed in the level of

acceptability of squash pancake with different treatments as to general

acceptability.

Part 4. Suggestions and Recommendations

Table 10.
Interpretation of suggestions and recommendations of the sample
respondents

Suggestions and Frequency Rank Percent

Recommendations age
Add more flavor 6 3 12%
Serve as hot 18 2 36%
Serve with syrup 22 1 44%
Add some toppings 4 4 8%

Respondents were asked about their suggestions and recommendation

towards to the squash pancake. Table 10 shows largely of the sample

respondents recommend to serve with syrup with 22 respondents and 44% while

other respondents suggested to serve as hot with 36% add more flavor with 22%

and lowest percentage was the add some toppings with 8%.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 28

Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This Chapter presents the Summary, Conclusions and Recommendations of

the study developing a squash pancake.

SUMMARY OF FINDINGS

The following were the findings of the study based on the gathered

data:

1. According to demographic profile of the respondents ages 15-22 got the

highest percentage of 72 %. According to civil status single got the highest

percentage with84% and 16% were married. Students with 74%got the

highest percentage based on occupation/ course followed by food vendor10%,

tricycle driver8%, housewife 6% and teacher 2%.

2. Findings on survey based on flavored squash pancake's appearance.

Formulation 2 got the highest mean score of 3.54 with an interpretation very

good. Formulation 1 and 3 were good. In terms of squash flavored pancake

formulation 1 and 3 were very good. In terms of taste, formulation 1 and 2

interprets very good.

3. In terms of viscosity formulation 2 and 3 interprets very good. In terms of

general acceptability formulation 2 got the highest mean score of 4.12 which

interprets very good. Respondents suggested to serve the squash flavored

pancake with syrup. Serve as hot with 36%, add more flav or with 12% and

add some toppings with 8 %.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 29

4. Respondents suggested to serve with syrup with 22 respondents and 44%

while other respondents suggested to serve as hot with 36% add more flavor

with 22% and lowest percentage was the add some toppings with 8%.

CONCLUSIONS

Based on the findings the following conclusions were resulted:

1. Mostly of sample respondents aged 15-22. Based on civil status mostly are

single. Most of the respondents are students bases on occupation/ course.

More of the respondents are from Brgy. Talolong.

2. For sensory acceptability of squash flavored pancake, formulation 2 is the most

acceptable in terms of appearance. In terms of aroma, formulation 3 is the

most acceptable. While in terms of taste the most acceptable is formulation 2.

Mostly of respondents answered formulation2 in terms of viscosity.

3. In general acceptability formulation 2 is the most acceptable.

RECOMMENDATIONS

Based from the researcher’s conclusion the researcher would like to

recommend that the key may have to adopt the following:

1. For commercial reasons, cooks who produce pancake may consider using

squash as one of the flavors or ingredient to promote healthy food.

2. It should also highlight that squash pancake be sold in affordable price.

3. This research study may be replicated by other researchers who interested to

further look into the essentials of making pancake with squash as main
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 30

ingredient utilizing other sets of respondents and variables that would further

validate the results of this study.

4. A further investigation to determine the shelf life of the produce is also

recommended.
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 31

References

Borro, R., and Gemora, R., (2016). Sensory Acceptability of Squash (Cucurbita

Maxima) in Baking Cake. Frontiers in Food & Nutrition Research.

Advance Journals Vol.2 Issue 1.

Wyatt, L.E., Strickler, S.R., et al. (2015). An acorn squash (Cucurbita pepo ssp.

ovifera) fruit and seed transcriptome as a resource for the study of fruit

traits in Cucurbita. Horticulture Research. US National Library of

Medicine. National Institute of Health.

Saavedra, M.J., Aires, A., et al., (2015). Evaluation of the potential of squash

pumpkin by-products (seeds and shell) as sources of antioxidant and

bioactive compounds. Food Science Technology. US. National Library of

Medicine.

Eibes, G., Gullon, B., et al., (2017). The shell samples presented higher values

1.47-70.96% inhibition of antioxidant activity and total phenolic content

2.00 10.69mg GAE/gDW.

http://apolina-einsteino07.blogspot.com/2007/07/health-benefits-squash.html?

m=1

Konopacka, D., Seroczynska, A., (2010). Studies on the usefulness of Cucurbita

maxima for the production of ready-to-eat dried vegetable snacks with a

high carotenoid content.

Liu, J., Prakash, O., et al., (2006). Solution Structure and Backbone Dynamics of

Recombinant Cucurbita maxima Trypsin Inhibitor-V Determined by NMR

Spectroscopy†,‡. Kansas State University, Manhattan, Kansas.

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 32

Ferriol, M., Pico, B., et al., (2004). Morphological and Molecular Diversity of a

Collection of Cucurbia Maxima Landraces. Journal of the American

Society for Horticultural at

https://journals.ashs.org/jashs/view/journals/jashs/129/1/article-p60.xml.

Lal, V.K., P.P. Gupta, Awanish Pandey and P. Tripathi (2011). Effect of Hydro-

Alcoholic Extract of Cucurbita Maxima, Fruit Juice and Glibenclamide on

Blood Glucose in Diabetic Rats. American Journal of Pharmacology and

Toxicology 6 (3): 84-87.

Marketman, (2007). Kalabasa/Winter Squash. Market Manila. Retrieved at

http://www.marketmanila.com/archives/kalabasa-winter-squash-2?

fbclid=IwAR1cE0u0JReWeiWUqZG8fEoBJhWDtnJ813Mw4IVXZro-

dAqEMDU6ap38d-k.

Mercola, (2016). What is Squash Good for?. FoodFacts. Retrieved at

https://foodfacts.mercola.com/squash.html?

fbclid=IwAR2tZ4qhuzbwRO5s_wmUSlP-U5_-

ITH8FVRG0_O8Exh1GtoFn7TR_60iRvo

Kate’s Kitchen (2016). The History of Pancakes. Retrieved at

http://www.kateskitchenkc.com/blog/the-history-of-pancakes/
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 33

Appendix A
Survey Questionnaire
Science. Retrieved

Please rate the level of acceptability in terms of Appearance:

25% Squash Pancake

Exce Very Good Fair Poor

llent Good

50% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

75% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

Please rate the level of acceptability in terms of Aroma

25% Squash Pancake

Exc Very Good Fair Poor

ellen Good

t
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 34

50% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

75% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

Please rate the level of acceptability in terms of Taste

25% Squash Pancake

Excel Very Good Fair Poor

lent Good

50% Squash Pancake

75% Squash Pancake

Exc Very Good Fair Poor

ellen Good

t
 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 35

Please rate the level of acceptability in terms of Viscosity

25% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

50% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

75% Squash Pancake

Exc Very Good Fair Poor

elle Good

nt

Rate your general acceptability

Suggestion and recommendation in this products?

Add more flavors

 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 36

Serve as hot

Serve with syrup

Add some toppings