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Acceptability of Squash (Cucurbita Maxima) Cone

A Research paper

presented to the Faculty

of Senior High School within Sineguelasan Senior High School

In Partial Fulfilment of the Requirements for Inquiries, Investigations, and Immersion

By.

Margarette Anlap Ej Anne Abanes

John Lloyd Gamorez Aloha Cassandra Balanlay

Daniella Cyra Anulacion Abegail Cabus

Argelyn Flor Charlyn Dela Lina

RoseMarie De Jesus Micaella Ampong

2022 – 2023
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CHAPTER I

Introduction
Background of the study

Filipinos are well-known for their sweet tooth. They usually get dessert after their meal or
during snacks. Ice cream is one of the most popular desserts among Filipinos. It comes in a
variety of flavors and can be served in a variety ways, such as in a cone or a cup. Several
studies have been conducted to improve the taste and texture of ice cream. However, no
studies have been conducted to improve the cones used for such purposes. As a result, the
purpose of this research is to fill a research gap by redesigning the main component of ice
cream cone.

Squash, often referred to as kalabasa in the Visayan language, has long been cultivated
in the Philippines as a fleshy vegetable. It is a member of the cucurbit family, or
"Cucurbitaceae." Edible flowers are produced by some squash species, however each variety
has a unique shape, color, size, and flavor. Whatever variety, the squash is edible throughout.
Squash, like other cucurbits, is known for being a significant source of vitamins and minerals,
such as vitamins A and C, as well as calcium and iron.Throughout the year, squash is
cultivated in the country and is shielded by a firm rind, Moreno (2015) claims. It is typically
grown in backyards and is also marketable for its immature fruits, young shoots, blossoms,
and seeds. Squash can be used in a variety of ways in cooking. Although relatively
undervalued, it is an extremely useful raw resource. Its fruits can be used to make candied
and dried snacks, promace juices, naturally turbid juices, mousses, jams, and marmalades.
Additionally, it can be used for salads, baked whole or sliced, added to other processed meals,
and added to soups.

Squash plants have a rapid rate of growth, making them one of the most affordable
vegetables in the Philippines. Squash has a lot of culinary uses, and it is very adaptable. It can
be used for salads, baked whole or sliced, or added to other processed dishes like ice cream
cones. It can also be used to soups.
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According to Brennan, Nor, et al (2013), pumpkin products provide natural benefits;

sweetness, appealing flavors, ad when added as an ingredient to extruded snacks, beta-
carotene, a precursor to vitamin A, is produced. It also contans carbohydrates, which provide
us wth energy, a small amount of protein, and almost no fat. Furthermore, the yellow color of
squash indicates that it contains mineral provitamin A, which is essential for maintaining
healthy eye vision. Squash contains magnesium, potassium, manganese, copper, phosporus,
calcium and iron. It is also high in caroteroids and other anti-inflimmatory and antioxidant
compounds.

Every person has been consuming their ice cream on a cone for more than a century. The
International Dairy Foods Association claims that ice cream cones, which come in a variety of
flavors such waffle, sugar, and wafer cones, improve the flavor and texture of ice cream
delights. The essential ingredients of an ice cream cone are flour and eggs, and it is created
from waffle batter.

There have been no attempts to use squash as a primary component of an ice cream
cone, therefore the researchers made the decision to create one. The general public and
academic fields of study only recognize squash as a flavor of ice cream. Additionally, squash
is inexpensive, widely accessible, and abundant in the market, and it is more nutritious than
wheat flour. The researchers also want to know if a squash-based ice cream cone is suitable
for the market.

Through this experimental study, the researchers were inspired to create nutrient-dense
snacks with squash as their primary component. Food that is nourishing, tasty, and reasonably
priced supports growth and health while also satisfying the palate.

Theoretical Framework

People all throughout the world have been enjoying eating ice for more than a century.
an edible cream cone. Vegetables may be utilized as a major dish in today's society.
a desserts component. Take squash, for instance.

Squash (Cucurbita spp.), a genus of gourd plants cultivated for their fruit, is sometimes called
as calabaza or pumpkin and belongs to the Cucurbita cease family. It belongs to the same
family as cucumbers and melons. It is a root vegetable for chilly to moderate climates with
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long, lacy leaves that grow to around 0.3 m (1 ft) in height (Groiler Encyclopedia ofKnowledge,
2002). It is a very rich source of calcium, iron, and vitamins A and C. Very little calories are in
it. Additionally, fiber, which lowers the risk of heart disease and safeguards against
Getting rid of hazardous compounds can help prevent colon cancer (O'Brien, 2002).

Cone of ice cream. Ice cream can be held in the hand and consumed without a dish or spoon
using an ice cream cone, also known as a cornet. Ice cream cones are often formed of wafers
with a feel similar to waffles. Flour and sugar make up the majority of an ice cream cone's
constituents.

Ice cream cones were originally seen in a picture in a Parisian café from 1807. Ice cream was
a popular dessert at the café (Ice Cream Historian, Robin Weir, August 7, 1994). The
photograph depicts a lady sucking something from a hand-held container.

The "first visual evidence for ice cream cones," according to ice cream expert Robin Weir.
French cuisine made reference to edible cones.books dating back to 1825. Italy Marchiony, an
immigrant from Italy who founded the first edible ice cream cone company, created it in 1896.
Italy created his ice cream in the late 1800s.New York City cone (The International Dairy Food
Association). In December 1903, a patent was given to him.

Cones, cups, and plates from the 19th century were made of paper, glass, and metal.
for consuming ice cream in the 20th century in France, Germany, and Britain. The researchers
will assess the level of the Selected Students of Cavite State University Main Campus's
acceptance of the squash cone in light of the popularity and originality of ice cream cones.
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Conceptual Framework

INPUT PROCESS

 Squash  Washing

 Ingredients  Trimming

 Cooking Paraphernalia  Slicing

 Respondents  Boiling

 Baking

INTERVENING OUTPUT

Profile of Taste Respondents

 Civil Status

 Age Level of Acceptability of

Squash Cone
 Sex

 Educational Attainment

 Ethinicity

Figure 1: Conceptual Framework Showing the Relationship of Civil Status, Ethnicity, Age and
Highest Educational Attainment.
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Statement of the Problem

This study aims to determine the general acceptability of squash cone.

Specifically, the study will seek to answer the following questions:

1. What are the sensory properties are of the squash cone in terms of;

1.1 Color;

1.2 Aroma;

1.3 Taste; and

1.4 Texture

2. What is the level of general acceptability of squash cone?

3. What is the best treatment for squash cone?

4. What is the consumers’ level of acceptability?

5. What is the theoretical nutrient content of squash cone?

6. What is the recipe cost of squash cone?

Scope and Delimitation

This study about “Squash Cone” aims to determine the general acceptability of squash as a
cone. This study was confined and focused only to the customers who will examine Squash
cone as to assess the appearance, texture, taste and aroma at Sineguelasan Senior
Highschool within Sineguelasan E.S. The response of the customers on the given
questionnaire will be asked through survey.

This project focuses on developing squash cone as a product by discovering and marketing it.
This study limits its coverage on the production of squash cone.

The advantages of the squash cone for health are covered in this study. the processes used to
create the product and respondents' tastes.

The purpose of this study on "acceptability of squash cone" is to evaluate the acceptability of
the squash cone product. Students will participate in the sensory evaluation as responders.
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Significance of the Study

The research study indicates the way of the local crop product Squash as a cone which will
benefit the following:

The Researchers: They will know what the owner/s do to make their customer satisfied. They
also know that factors that the customers satisfied.

Consumers: To taste a unique kind of cone and to be informed of the health benefits of
squash. The Squash Cone will provide a value-added product that if nutritious and affordable.

Local Farmers: To help farmers sold their crops more in the market through the demand of
the market in this kind of crops, local farmers can also make the new product that the
researchers’ introducing in the study.

Food Industry: For new and unique products to show the market it in the public. They can
make a merchandise of the new product and increase the profit from their work.

Future researchers: This may serve as a valuable reference and basis to the students’ other
researchers conducting related studies.

Definition of Terms

The following terms are defined to facilitate a better understanding of the study;

Acceptability. Describes to something that is socially ok or within realm of what is

appropriate.

Aroma. A distinctive pervasive and usually pleasant or savory smell: used to determine
whether the aroma of squash cone has a very strong squash essence, strong, moderately
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squash essence, strong squash essence, slight squash essence and absence of squash
essence.

Color. The visual presentation of the Squash Cone, whether it is brown, and golden brown.

Sensory Analysis. Defined as scientific discipline that applies principles of experimental

design and statistical analysis to the use of human senses (sight, smell, taste, touch, and
hearing) for the purpose of evaluating consumer products.

Taste. The flavor or the quality of Squash Cone, whether the taste is very prominent,
prominent, moderately prominent, and slightly prominent.

Texture. The characteristic structure of the Squash Cone, whether the texture was very crispy,
moderately crispy, and slightly crispy.