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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Filipinos are known to be sweets. After they had their meal or during snacks,

they tend to get desserts. Ice cream is one of the most common desserts that

Filipinos like to eat. Ice cream comes from different varieties and can be presented

in several ways like ice cream in a cone or in a cup. Cones are to Ice Cream like

what Robin is to Batman (vice versa). Without the other, they just don’t work as

well. Several studies are made to innovate the shape, taste and texture of an ice

cream cone. Hence, this study is about fulfilling the research gap of remodeling the

main component of an ice cream cone.

An Ice Cream Cone, poke (Ireland/Scotland) or cornet (England) is a brittle,

cone-shaped pastry, usually made of a wafer similar in texture to a waffle. It was

made so ice cream can be carried and eaten without a bowl or spoon. According to

the International Dairy Foods Association, ice cream cones enhance the taste and

texture of ice cream treats and it comes in different varieties such as waffle cone,

sugar cone, or wafer cone. However, there are no studies about innovating the

flavor of ice cream cone.

Squash (Cucurbita Maxima) is commonly known in the Visayan as Calabasas

and it has been used so long in the Philippines as fleshy vegetables. According to
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Salehi et al. (2019), Cucurbita is a genus of herbaceous fruits in the gourd family,

Cucurbitaceae, native to the Andes and Mesoamerica. Some varieties of squash

produce edible flower, but each kind is distinct in shape, color, size and flavor.

Regardless of variety, all parts of the squash are edible. Like other cucurbits, squash

is recognized as an important source of vitamins and minerals just like vitamins A

and C; it also contains calcium and iron. As stated by Frelier et al. (2021), squash is

protected by a hard rind and grown in the country throughout the year; it is usually

grown in backyard and it is also marketable for it is immature fruits, young shoots,

flowers, and seeds. In culinary application, squash is flexible. It is very valuable,

though still underestimated raw material. Its fruits maybe used to produce pomace

juice and naturally turbid juice, pomaces and mousses, jams and marmalades, as

well as candied and dried snacks. Also, it can be added to a soup, use for salads,

can be baked whole or sliced, and can be added to other processed foods.

Squash products confer natural sweetness, desirable flavor and B-carotene, a

vitamin A precursor when added as ingredients to extruded snacks. Also, it has

carbohydrates that provide us energy, little protein and almost no fat. Moreover, its

yellow color indicates that squash is filled with mineral pro-vitamin A which plays

a critical role in maintaining healthy eye vision. In terms of minerals, squash

contains magnesium, potassium, manganese, copper, phosphorus, calcium, and iron

(Hoskin et al. 2019). It is also a very good source of carotenoids and other

important anti-inflammatory and antioxidant compounds.

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Summing up, the researchers decided to develop a squash ice cream cone

because there are no attempts to incorporate squash as part of the main ingredient of

an ice cream cone. Only squash as ice cream flavor is known to the public and in

the field of research. In addition to this, squash has more nutritional value than

wheat flour and it is affordable, available, and abundant in the marketplace.

Additionally, the researchers seek to know if an ice cream cone made up with

squash is acceptable in the market.

Through this experimental research, the researchers were motivated to

develop nutritionally delicious snacks using squash as the main ingredient.

Nutritionally delicious and affordable food provides nourishment, promotes health

and growth, and pleasing to taste buds at reasonable cost.

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Conceptual Framework

The system approach (input-process-output) was used in describing the

conceptual framework of the study. As shown in the figure below, the input

consists of the ingredients and materials to be used in making an Ice Cream Cone

made up with Squash (Cucurbita Maxima).

INPUT PROCESS OUTPUT

 Whisking together
the egg whites and
white sugar in a
large bowl until
frothy.
 Whisking in
butter, milk, and
vanilla, flour, and
 Squash Extract salt until smooth.
and Tidbits  Heating a small
 Egg whites skillet or griddle
 White Sugar over medium heat.
 Melted and  Brushing the pan
Cooled Butter lightly with oil. Squash (Cucurbita
 Vanilla  Pouring about ½ Maxima) as Ice
 Cornstarch cup of batter onto Cream Cone
 Wheat flour the skillet and turn
 Milk to spread out the
 Salt batter into a thin
 Vegetable Oil circle until both
side are golden
brown.
 Removing from
the pan and form
into a cone while
it’s hot, squeezing
Statement the end to seal. of the Problem
 Placing on a wire
rack to cool and
harden
completely.
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Generally, the study aims to evaluate the quality and acceptability of squash

(Cucurbita Maxima) as ice cream cone.

Specifically, the study seeks to answer the following:

1. What is the acceptability of squash ice cream cone in terms of:

a) Appearance

b) Aroma

c) Taste; and

d) Texture?

2. What is the shelf life?

3. What is the best treatment for squash ice cream cone?

4. What is the recipe cost of squash ice cream cone?

Hypotheses

The null hypothesis for whether or not the squash is a fit main component of

ice cream cones is that the majority of individuals do not find squash to be an

acceptable component. The basis for this null hypothesis is the notion that most

consumers choose conventional ice cream cones and are unwilling to try novel or

uncommon element, such as squash. Surveys or taste tests may be used to test the null

hypothesis and see whether there is a significant difference in the acceptance of squash

as an ice cream cone.

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Therefore, the following guides the researcher to answer the problems stated

above:

1. Squash as ice cream cone is not acceptable in terms of:

a) Appearance

b) Aroma

c) Taste

d) Texture

2. The shelf life of Squash as Ice Cream cone is not acceptable.

3. Squash as Ice Cream Cone is not budget-friendly.

Significance of the Study

The research study indicates the way of the local crop product Squash as Ice

Cream Cone which will benefit the following:

Consumers. To taste a unique variety of cone and to be informed of the health

benefits of squash. The Squash Cone will provide a value-added product that is

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 also can make the new

product that the researcher introducing in this study.

Food Industry. For new and unique product to show and market it in public.

They can make a merchandise of the new product and increase the profit from their

work.
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Food researcher. This may serve as a valuable reference and basis to the

students and other researchers conducting related studies.

For future researchers. This can serve as a guide for them in case they would

be conducting the same study and that this could contribute useful information to

them.

Scope and Delimitation

This study focuses and limited only on the Acceptability of Squash (Cucurbita

Maxima) as Ice Cream Cone. This study will determine the sensory properties of

Squash Ice Cream Cone in terms of its appearance, aroma, taste, and texture. The cost

production of the product will also determine while making the product. Moreover, the

study is motivated to develop nutritionally delicious snacks using squash as the main

ingredient and affordable food provides nourishment, promotes health, growth and

pleasing to taste buds at reasonable cost.

To obtain the quantitative data, there will be 10 chosen to evaluate the sensory

properties and general acceptability of the product. In addition to this, 50 students of

Sanchez Mira School of Arts and Trades, especially from Technical-Vocational-

Livelihood (TVL) Cookery teachers and students will be selected at random in order

to rate the product using the rating sheet that will be given from the researchers.
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Definition of Terms

The following terms are defined, according to how they are used in this

research, in order to make the readers have a clearer view of the study:

Acceptability refers to how well it will be received by the target population

and how well it might fit the demands of the target population and the organizational

setting.

Squash refers to the

Ice Cream Cone refers to the

Sensory analysis refers to the 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 refers to the flavor or the quality of Squash Ice Cream Cone, whether the

taste is very prominent, moderately prominent, and slightly prominent.

Texture refers to the characteristics structure of the Squash Ice Cream Cone,

whether the texture was very crispy, moderately crispy, and slightly crispy.