ACKNOWLEDGMENT Friends and classmates, for their

moral and spiritual support during the

The researchers extend their deepest sleepless nights to conduct this study;
gratitude and thanks to the following
persons who gave their hands throughout the Families for their financial support
process and completion of this study. towards the fulfilment of the study and for
all the prayers and unfading moral support
Almighty God for the love, light and which serve as the researchers’ strength.
wisdom bestowed upon them throughout
their study;
Research instructor, Mr. The Researchers
Jerick Cruz Jornadal, for the assistance,
guidance and suggestions to improve this
study; Respondents of this study for their
participation and cooperation;

INTRODUCTION

Cucurbita pepo L. (pumpkin, squash, gourd) is an economically important member of the

Cucurbitaceae family and is among the 10 leading vegetable crops worldwide, being the
extensively grown in temperate and subtropical regions of the world (Paris 1996; Tadmor et
al. 2005). In the Philippines it is extensively grown all over during the course of the year. It is
usually grown in home gardens and in commercial scale for its fruits, young shoots, flowers and
seeds. Like other cucurbits, squash is recognized as an important source of vitamins and minerals.
According to a famous chef, Connie Veneracion, When adapting non-Asian recipes that include
pumpkin among the ingredients, he substitute kalabasa. He noted that it’s sweeter, creamier and
less watery. In addition to this,pumpkins sold in the Philippines are imported and they are pricey.

Beyth, et al ., describes squash as a fleshly vegetable protected by stiff rind. It is part of the plant
family that includes melons and cucumbers which becomes a valuable source of Vitamins A and
C as well as calcium and iron. Having very low calories, it becomes essential to be a component
in one’s diet plan. Likewise, the skin and rind of summer squash are also stuffed with the
nutrient bate- carotene, but the fleshly portion of this vegetable is not. He added that to gain the
full nutritional benefits of this vegetable,
the skins or rinds must be eaten.

Blanco, on the other hand, emphasized the widely used of squash as a vegetable in the
Philippines, considered as green vegetable are its young shoots and flowers. It contains an
excellent source of food nutrients like calcium, phosphorus, protein, iron, zinc and Vitamins A
and B. Watson [7] further pointed out that it is a nourishing and healthful food emphasizing that
it is a permissible part of nearly everyone’s diet and can be safely consumed on a regular basis.
Some people dislike taste of squash, but with mild flavour, the vegetable can be easily mixed
into casseroles, blended vegetable serving, and other dishes. Butter and other oily topping should
be added in moderation to maintain the nutritional value of squash.

Lately, more attention has been focused in the development of flour from different root
crops. Some of which are Arrowroot Flour, Taro Flour, Cassava Flour, Sweet Potato and etc.
Flour is a powder made by grinding raw grains, roots, beans, nuts or seeds. It is used to make
many different foods. Cereal flour is the main ingredient of bread, which is a staple food for
most cultures. Wheat flour is one of the most important ingredients in Oceanic, European, South
American, North American, Middle Eastern, North Indian and North African cultures, and is the
defining ingredient in their styles of breads and pastries. Researchers want to substitute the all
purpose flour like the wheat and the cereal that used in baking cookies. They also study that the
squash is much better to become flour that may used in baking.
It is because these root crops are highly perishable, difficult to store and to handle, transporting
to distant markets and of course using the powdered squash as alternative flour used in baking, it
may result a healthy, yummy and nutritious cookie that fits to all ages either it is a kid or adult.
Researchers tend to solve the problems by utilizing it and converting to flour. Consequently,
transforming these crops into flours may be important process that would contribute to
minimizing its losses, and also to allow commercial food industry to store them throughout the
year. The results of these researches lead to a vital innovation to baking industry. Flours
developed help in making delicious and nutritious foods like cookies, cakes and etc. Example of
which is the pride of Marinduque, the Arrowroot Cookies from the root crops of arrowroot.

Going in the heart of the Philippines, the province of Marinduque where coconut
production and fishing remain the major industries. Alongside of this the production of rice and
crops like root crops attracted farmers for an additional income source. In this province, planting
squash and other vegetables is their secondary income resource. Usually such vegetables are
given low in the market or sometimes given free to their neighborhood. With this availability and
the trend in the industry of agriculture which is the utilization of flour from root crops and with
the statement of Beyth, et al . that full nutritional benefits of this vegetable, will be gained when
the skins or rinds was eaten, the researchers decided to convert squash residues into flour and test
its acceptability as an alternative baking flour in making cookies.

The utilization of squash as flour, which is readily available in and beyond the backyard of most
Filipino family homes, could develop the desiredcharacteristics and variablesof cookies. The
chief purpose of the researchers is to develop squash as a good source of nourishing substances
which can be use easily available and nutritive means to develop and enrich a product.With the
nutritional value, affordability, availability and benefit of squash which is abundant in the
locality, this study is put to forefront.

OBJECTIVES OF THE STUDY

This study aimed to ascertain the acceptability of using powdered residues of squash in baking
cookies. Specifically, it aims to determine the level of sensory acceptability of powdered
residues of squash in making cookies in terms of appearance, taste, color, texture and general
acceptability; and find out the significant differences in the level of acceptability in four various
quantities of powdered squash in baking cookies as to appearance, taste, color, texture and
general acceptability.

Significance of the study

The results of the study would serve as a guide and will be beneficial to the following in
the near future.
To the students especially the students under Culinary arts,this study may inspire them on how
to use the residues and the plants that only available in our country. The results of this study
might help them with more information to assist them in their passion in cooking,
To all the people especially to all the mothers out there that really love to cook for their
children,this study may be helpful to them to develop new recipe for their children that is much
healthier than the ordinary foods they serve,
And also to the future researchers, this study may also serve as a reference or source material in
conducting related studies.

Definition of Terms
Grated- it is reducing the squash by rubbing it on the grater
Permissible- it is another term for acceptable
Residues- are the remains after the process which are the peelings and seeds of squash
Stiff rind- it is the hard or outer layer peel of the squash

METHODOLOGY

Research design

This study utilized quasi-experimental research to determine the acceptability level of squash
cake among respondents as to general acceptability, appearance, taste, color and texture. This is
an experiment where the researchers manipulates one variable, and control/randomizes the rest
of the variables. It is a research where the researchers actively influence something to observe
the consequences.In this study, the cookie mixture was set and the all-purpose flour used was
alternated with the squash flour prepared by the researches.

Sampling Design

Purposive sampling was employed in selecting the individuals as samples with accordance to the
purposes of the researchers as their controls. It is a non-scientific sampling design by which an
individual is selected as part of the sample due to good evidence that one is representative of a
total population

Evaluators of the Study

There were 50 evaluators for this research. Half of it is composed of members of the faculty and
the other half came from the 5% of the Grade 12 SHS students. They were purposely selected as
panel of evaluators of the study because of their expertise and availability. They evaluated the
finished products in terms of the variables of this experiment. The main sources of data were the
responses of the evaluators which were indicated in the sensory evaluation score sheets that were
used for product evaluation in terms of appearance, taste, color, texture as well as general
acceptability.

Materials, Tools and Equipment

In the conduct of this study, squash flour used is separately produced before the production of
the cookies. Theingredients used include the following: 2 ½ cup of squash flour, ½ tsp. of
Baking powder, a piece of egg, ½ cup of refined sugar, 1 cup of water, 1 tbsp. of vanilla, ½ cup
of margarine, and ½ cup of cornstarch. The tools, utensils and other equipment used were mixing
bowl, measuring cups, blender, baking pan, wooden spoon, measuring spoon, fork, weighing
scale, peeling knife, rubber scraper and oven.

Instrument

Basing on the Five-Point Hedonic Scale, a modified sensory evaluation score sheet was utilized
to retrieve data. Each replication of the four (4) treatments was evaluated with the following
scores and their descriptions: Five (5) as Liked Very Much; Four (4) as Liked Moderately; Three
(3) as Liked Slightly; Two (2) as Disliked; and One (1) as Disliked Very Much. These scores
were assigned for the evaluation of the products as to appearance, taste, color, texture and
general acceptability.

Procedure

Squash Flour Preparations

Squash Cookies Preparations

Pre-heat the oven to 250 F. Shift all-purpose flour and baking powder. Blend the grated squash
and add water and set aside. Cream the butter and add the sugar. Add the egg one at a time, then
beat well after each addition. Add the grated squash, pour in a grease pan and bake for 25 – 30
minutes. Preparation and cooking time: 60 minutes

Result and Discussion

This chapter presents the

Aroma Texture Color Palatability Appearance Verbal

Presentation
15 % 15% 10% 40% 15 % 5%
14.33 % 14.5% 9.73% 39.6% 14.8% 4.93%
Table 1.(Student Evaluation)

Table 1 shows the acceptability of Squash flour in making cookies in terms of: Aroma
which scored a total percentage of 14.33% out of 15%, the color with 9.73% out of 10%, the
palatability with 39.6 % out of 40%, the appearance with 14.8% out of 15%, and with the verbal
presentation with 4.93% out of 5%. The evaluators were composed of students.

Aroma Texture Color Palatability Appearance Verbal

Presentation
15% 15% 10% 40% 15% 5%
14.75% 14.78% 9.83% 38.92% 14.83% 4.92%
Table 2. (Faculty Evaluation)

The finished product was subjected using the following evaluation and sensory
characteristics to determine the aroma, texture, color, palatability, appearance, and verbal
presentation. In which in the terms of Aroma which scored a total average of 14.75% out of 15%,
Texture that scored 14.78% out of a total of 15%, in terms of Color which was scored a total
percentage of 9.83% out of 10%, Palatability which scored a total percentage of 38.92% out of
40%, Appearance that scored a total of 14.83% out of 15% and in Verbal presentation 4.92% out
of 5%.
Conclusion

Based on the study conducted we can conclude that Squash or Cucurbita pepo L can be
an alternative baking flour for cookies.

Recommendation

The researchers recommend the following:

1.) Use squash flour in making cookies for it is more economical, healthier, and
environmentally friendly instead of using commercial flour.
2.) Exceeding studies maybe undertaken to further improve its overall characteristics and
presentation.
3.) Finished product can be used for trade fairs for exhibit and sampling.

Napo, Sta. Cruz Marinduque

09461270180
Chervil19@gmail.com
CHERVIL R. APOYAN

PERSONAL DATA

Date of Birth : March 15, 2001

Place of Birth : Kilo-Kilo Sta. Cruz, Marinduque

Age : 18

Civil Status : Single

Citizenship : Filipino

Religion : Seventh Day Adventist

Father’s Name : Ingracio Apoyan Jr.

Mother’s Name : Narcisa Apoyan

EDUCATIONAL BACKGROUND

Primary: Makapuyat Elementary School

Napo, Sta. Cruz, Marinduque
2007-2013

Junior High School: Makapuyat National High School

Napo, Sta. Cruz, Marinduque
2013-2017

Senior High School: Marinduque State College

Undergraduate

San Antonio, Sta. Cruz, Marv induque

09061711178
riofloridomarieldonna@gmail.com
KOLLEN R. AQUINO
PERSONAL DATA

Date of Birth : December 23, 2000

Place of Birth :San Antonio, Sta. Cruz, Marinduque

Age : 18

Civil Status : Single

Citizenship : Filipino

Religion : Roman Catholic

Father’s Name : Aquino

Mother’s Name : Doris Aquino

EDUCATIONAL BACKGROUND

Primary: San Antonio Elementay School

San Antonio Sta. Cruz, Marinduque
2007-2013

Junior High School: Marcopper School Incorporated

Kilo-kilo, Sta. Cruz, Marinduque
2013-2017

Senior High School: Marinduque State College

Undergraduate

Kilo-kilo, Sta. Cruz, Marinduque

09350088013
raizzdhel@gmail.com
ANGEL RAIZZADHEL RICOHERMOSO

PERSONAL DATA
Date of Birth :August 3, 2001
Place of Birth :Kilo-kilo, Sta. Cruz, Marinduque
Age : 17
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Father’s Name : Ariel Ricohermoso
Mother’s Name : Marissa Ricohermoso

EDUCATIONAL BACKGROUND

Primary: Tapian Elementary School

Kilo-kilo, Sta. Cruz, Marinduque
2007-2013

Junior High School: Marcopper School Incorporated

Kilo-kilo, Sta. Cruz, Marinduque
2013-2017

Senior High School: Marinduque State College

Undergraduate

Masaguisi, Sta. Cruz, Marinduque

09772411493
riofloridomarieldonna@gmail.com
MARIEL DONNA Q. RIOFLORIDO

PERSONAL DATA
Date of Birth : January 1, 2001
Place of Birth : Masaguisi, Sta. Cruz, Marinduque
Age : 18
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Father’s Name : Augusto Rioflorido
Mother’s Name : Lilibeth Rioflorido

EDUCATIONAL BACKGROUND

Primary: Masaguisi Elementay School

Masaguisi, Sta. Cruz, Marinduque
2007-2013

Junior High School: Saint Joseph the Worker Academy of Marinduque Inc.
Napo, Sta. Cruz, Marinduque
2013-2017

Senior High School: Marinduque State College

Undergraduate
Acceptability of Powdered Squash as an
Alternative Baking Flour for Cookies

Aquino, Kollen

Apoyan, Chervil

Rioflorido, Mariel Donna

Ricohermoso, Angel Raizzadhel