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The Study Acceptability and Marketability of Squash (Cucurbita Moschata) Pasta

This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

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215 views

The Study Acceptability and Marketability of Squash (Cucurbita Moschata) Pasta

This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

Uploaded by

Menard Clarin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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THE STUDY ACCEPTABILITY AND

MARKETABILITY OF SQUASH
(CUCURBITA MOSCHATA)
PASTA

A Research
presented to the Faculty of Senior High School Department
MUNTINLUPA NATIONAL HIGH SCHOOL
NBP Reservation, Poblacion, Muntinlupa City, Metro Manila

In partial fulfilment of the requirements in


Practical Research 2 (Quantitative Research)

Alfar, John Leur Gabriel A.

HE 1204

Ms. Gina C. Tungpalan

November 10, 2023


I. INTRODUCTION

Background of the Study

Pastas are loved by many, it has variations for different uses in different recipes. It can
be a substitute food for rice for it has carbohydrates that restores body energy. Although the
process may seem hard to do, if it is done right, a great result will be the outcome. But, what
if the usual pasta that we eat is made out of squash? Will it taste different than the usual pasta
we eat?

Often confused as a vegetable, squash is a fruit, botanically. It is a starchy fruit that


contains carbohydrates which is a common thing found in rice and other starchy vegetables.
In other countries, it is grown seasonally, while in the Philippines, it is grown extensively
over the year. Squash also contains excellent source of food nutrients such as calcium,
phosphorus, protein, zinc and vitamins A and B. It is also pointed out by the experts that it is
a nourishing and healthful food, and that it is a permissible part of almost everyone’s diet and
can be safely consumed on a regular basis. Despite having many nutritional benefits, many
still dislikes the taste of squash.

In this study, the researcher will be focusing on innovating the usual pasta that the
people used to eat. Squash will be the main component that the researchers will be using in
innovating the usual pasta. This study also intends to identify the acceptability and the
marketability of squash pasta.

Statement of the Problem

Acceptability and marketability of sun-dried squash as pasta. This study aims to


determine the acceptability and marketability of sun-dried squash as pasta specifically, the study
seeks to answer the following questions.

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


a. Gender; and
b. Strand
2. What is the acceptability and marketability of sun-dried squash with 25%
concentration as pasta in terms of:
a. Appearance
b. Odor
c. Taste
d. Texture, and;
e. Over-all Acceptability
3. What is the acceptability and marketability of sun-dried squash with %
concentration as pasta in terms of:
a. Appearance
b. Odor
c. Taste
d. Texture, and;
e. Over-all Acceptability
4. What is the acceptability and marketability of sun dried squash with 75%
concentration as pasta in terms of:
a. Appearance
b. Odor
c. Taste
d. Texture, and;
e. Over-all Acceptability
5. What is the purchase talent of sun-dried squash pasta with different
concentration(25%, 50%, and 75%)?

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