Statement of the Problem

General Objective
This study aimed to determine the acceptability of squash as filling.

1. What is the level of acceptability of squash as Siopao filling

when respondents are taken as an entire group and classified
according to type of consumer?
2. What is the level of acceptability of squash as Siopao filling in
terms of appearance, aroma, texture, taste??

Significance of the study

This study will be beneficial to the following:

Students-This study will be beneficial to the students due to the main

product’s content of vitamins and nutrients. With the product’s
content of Vitamin B, C, E, this can aid with their daily school
activities. And it can boost a student’s memory.

Future Researchers-This can be a reliable source as a reference for a

similar study

Bureau of Food and Drugs Personnel - It may serve them as a great help
to new supplementary foods for different kinds of appetizer.

Entrepreneurs - This can provide entrepreneurs to use squash for their

new business venture.

Food Developers - This can provide information in the production of

squash.

Nutritionist - To study and advice human with efficient diet as foods,

Teachers - The result of the study may serve as additional idea to the
teacher and professors in assisting to helping the studies to come out
with other study using squash.

Researchers - This will guide the researcher as the primary basis for
researching new ideas, knowledge and information that will help the
food industry.
 Definition of Terms

For the purpose of clarity and understanding of some important terms

in his study, the following terms were defined conceptually
and operationally: Siopao, Siopao is a steamed, meat-filled bun that
is a part of traditional Filipino cuisine. It is very similar to, and
is probably derived from, smaller Chinese dumplings known as baozi. In
general all of these are filled with either pork or beef, and the bun
is normally thick and starchy. The Filipino versions are normally
intended to be eaten without utensils and can make a whole meal, much
like a sandwich; in China, they’re more often served as appetizers,
often as dim sum. There are two traditional versions of Siopao,
namely asado, made with stir-fried and marinated meat strips, and
bola-bola, made from sausage and ground meat. Pork is eaten both
freshly cooked and preserved. Curing extends the shelf life of the
pork products. Ham, smoked pork, gammon, bacon and sausage are
examples of preserved pork. Charcuterie is the branch of cooking
devoted to prepared meat products, many from pork. Pork is the most
popular meat in East and Southeast Asia, and is also very common in
the Western world. It is highly prized in Asian cuisines for its fat
content and pleasant texture. Substitution refers to the act of
replacing one thing with another. Substitution comes from the Middle
French word of the same spelling, meaning "a putting in place of
another."Squash, botanically known as Cucurbita Maxima Duchesne
ExLamk, is commonly grown in the Philippines throughout the year in
some places, intercropping squash with other crops like corn,
sugarcane and coconut is practiced. Like other cucurbits, squash is
recognized as an important source of vitamins and minerals.
 Background of the Study

Originally, this study focused on the acceptability of squash as

Siopao filling. The squash is a very nutritious food that will really
fit in making Siopao. This kind of recipe can help those children to
eat and cook squash with other twist. This squash Siopao would really
enhance other people especially those little children to try eating
Siopao. Your menu would be perfect if you add this squash Siopao.
Featuring a nutritious, unique and very new recipe the squash Siopao.
The perfect way to serve Siopao is to have a different twist that can
encourage many people to try it. Easy to cook and to prepare you can
add this to your daily meal. Squash Siopao are one of the quickest and
easiest ways to prepare and its ingredients are also least expensive.
Not only is this the best way to change or to add something on your
daily menu. Moreover, adding something new on your daily menu will
never be an issue. You just need to be creative enough to make your
new menu more interesting. You can even transform that old and common
menu of Siopao to attract more customers to buy your signature dish.
You never have to mind the availability of squash because; squash is
not a seasonal vegetable.

According to A. B. Kelsey (2023) a squash is a fleshy vegetable

protected by a rind. All squashes belong to one of four species of
the Curcurbita family of vegetables. In the United States, they are
typically categorized as summer or winter squashes. Summer squash,
sometimes called Italian or vegetable marrow, is a vegetable often
grown in warm areas. It grows on bush-like plants and is harvested
before the rind hardens and the fruit matures. These plants can
produce abundant yields in a short amount of time. Summer varieties
include zucchini, yellow crookneck, scallop and yellow straight neck
squashes. Winter squash varieties, on the other hand, are harvested
and eaten when the fruit and seeds are mature and the skin has
hardened into a tough rind. Because they stay on the vine longer, they
tend to be considerably higher in nutritional value than their summer
counterparts. A variety includes acorn, spaghetti and butternut
squashes.
Both summer and winter species are full of nutrients, containing trace
amounts of B vitamins and providing healthy doses of iron, calcium,
magnesium and potassium. Squash rinds also contain beta-carotene.
Vegetables in this family are a staple of many weight-loss diets
because they are low in both calories and carbohydrates. Although most
people only enjoy the fruit of the squash, other parts of the
vegetable can be eaten. The seeds are often ground into paste, pressed
for oil or just eaten raw. The leaves, tendrils and shoots of the
plant can be eaten as greens. Raw and fried flowers were an important
part of the Native American diet.

In fact, Native American tribes gave the squash considerable

importance and considered it one of the “Three Sisters.” This
expression comes from an Iroquois myth that uses the vegetable along
with maize and beans to represent three sisters who were inseparable.
These crops were the primary plants used in agriculture and were
typically planted together. The Native Americans also believed that
squash seeds could increase fertility if planted close to the home.

Native Americans called the vegetable askutasquash, which meant

“uncooked” or “eaten raw.” Since the Pilgrims had trouble pronouncing
this word, they shortened it. The early colonists originally
considered the vegetable to be a rather bland food, but once the
Native Americans saved the Pilgrims from starving by teaching them how
to cultivate it, squash gained new respect. This is why Americans
traditionally finish their Thanksgiving feasts with a slice or two of
pumpkin pie.

According to Bobbie Fredericks (2023) Siopao is a steamed, meat-filled

bun that is a part of traditional Filipino cuisine. It is very similar
to, and is probably derived from, smaller Chinese dumplings known
as baozi. In general all of these are filled with either pork or beef,
and the bun is normally thick and starchy. The Filipino versions are
normally intended to be eaten without utensils and can make a whole
meal, much like a sandwich; in China, they’re more often served as
appetizers, often as dim sum. There are two traditional versions of
siopao, namely asado, made with stir-fried and marinated meat strips,
and bola-bola, made from sausage and ground meat. Food stalls and
casual restaurants throughout Southeast Asia are perhaps the most
common places to find buns of all varieties and variations, but
they’re also served at Filipino and Chinese restaurants around the
world are are usually pretty easy to make at home, too.

Scope and Delimitation