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My Past Investigatory Project

“The Feasibility of using Cucurbita maxima (squash) as Additives in Baking Cookies”

Abstract
The researchers’ purpose in coming up with this study is to know if it is feasible to use
a vegetable in baking cookies which is squash. We already know that in baking cookies it is
ussually added with chocolates, peanuts, etc. But this time the researcher wants to use
squash as additives in baking cookies.

In baking cookies,the researcher mixed the butter, granulated sugar, and brown sugar
in a bowl. After they are mixed together, the researcher added eggs and mashed squash
then the researcher beated it well. The researcher added flour, baking soda, baking
powder,iodized salt, cinnamon. Then the researcher mixed then well. The researcher added
raisins and nuts, and the researcher mixed them well. Finally the researcher baked the
squash cookies in preheated oven 375F for 10- 12 minutes.

After the squash cookies is baked, the researcher tasted the squash cookies to the 24
respondents. The 24 respondents are satisfied with the squash cookies. And the
respondents like the taste and smell of the squash cookies.

The researcher therefore conclude that, it is feasible to use squash as additives in
baking cookies.

ACKNOWLEDGMENT
The researcher would like to extend her gratitude to all the people who helped the
researcher in doing her study. Especially to the Almighty God, who is always there, and for
giving the researcher knowledge and wisdom.

Table of Contents
I- Intoduction
a. Background of the Study
b. Statement of the Problem
c. Hypothesis
d. Significance of the Study
e. Scope and limitation
f. Definition of Terms
II- Review of Related Literature
III- Mythodology
IV- Results and Discussions
V- Conclusion and Recommendation
BIBLIOGRAPHY
Chapter 1
Introduction
A. Background of the study
The researcher wants to study about using the squash as cookies. Because the researcher
wanted to know if it is possible to use the squash as additives in baking cookies
We usually know that in baking cookies the usual flavors or additives are
chocolates, nuts and butternut. But this time the researcher wants to use vegetables like
squash as additives in baking cookies.

B. Statement of the problem
* Is it possible to use the squash as additives in baking cookies?

C. Hypothesis
Null hypothesis:
It is possible to use the squash as additives in baking cookies.
Alternative hypothesis:
It is possible to use the squash as additives in baking cookies.

D. Significance of the study
This study is very important because it can help children to eat vegetables like
squash. Children easily attracted to sweet foods like cookies, candies, etc.. They would
prefer to eat those sweet foods than eating vegetables.
Baking cookies out of squash is very nutritious and delicious. Children eating
squash cookies will make them very healthy.

E. Scope and Limitation
This study will only be studying the squash as additives in baking cookies and no
other purposes. The result of the study will only be proven after the study is conducted.

F. Definition of Terms

Squash – the large, pulpy round fruit of this vine, having a thick, orange-yellow rind &
numerous seed.

Cookies – can be baked until crisp or just long enough that they remain soft. Cookies are
made in a wide variety of styles, using an array of ingredients.

Squash cookies – cookies that is made out of squash.
CHAPTER 2
Review of Related Literature
Squashes generally refer to four species of the genus Cucurbitanative to the New
World, also called marrows depending on variety or the nationality of the speaker. In
North America, squash is loosely grouped into summer squash or winter squash, as well as
autumn squash (another name is cheese squash) depending on whether they are harvested
as immature fruits (summer squash) or mature fruits (autumn squash or winter squash).
Summer squashes, including young vegetable marrows (such aszucchini [also known as
courgette], pattypan and yellow crookneck) are harvested during the growing season, while
the skin is still tender and the fruit relatively small, they are consumed almost immediately
and require little or no cooking.
Winter squashes (such as butternut, Hubbard, buttercup, ambercup,acorn, spaghetti
squash and pumpkin) are harvested at maturity, generally the end of summer, cured to
further harden the skin, and stored in a cool place for eating later. They generally require
longer cooking time than summer squashes. (Note: Although the term winter squash is
used here to differentiate from summer squash, it is also commonly used as a synonym for
Cucurbita maxima.)
C. maxima includes the large winter squash (such as Hubbard and Banana) and some large
pumpkins, and numerous smaller varieties such as Buttercup and Mooregold. On this
species the peduncle (fruit stem) is spongy and swollen, not ridged.
In this study the kind of squash that the researcher use is Pumpkin (or Winter
Squash).A Pumpkin is a round large fruit with a thick orange-skinned rind, dry flesh, and
many seeds cooked and eaten as vegetable or in sweet dishes.
A Cookie (or cooky) is a small, round, flat cake. In most English-speaking countries
outside North America, the most common word for this is biscuit; in many regions both
terms are used, while in others the two words have different meanings—a cookie is a plain
bunin Scotland, while in the United States a biscuit is a kind of quick bread not unlike a
scone.
Cookies can be baked until crisp or just long enough that they remain soft. Depending on
the type of cookie, some cookies are not cooked at all. Cookies are made in a wide variety of
styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut
butter,nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite their descent from cakes
and other sweetened breads, the cookie in almost all its forms has abandoned water as a
medium for cohesion. Water in cakes serves to make the base (in the case of cakes called
“batter”) as thin as possible, which allows the bubbles – responsible for a cake’s fluffiness –
to form better. In the cookie, the agent of cohesion has become some variation of the theme
of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much
more viscous than water and evaporate freely at a much higher temperature than water.
Thus a cake made with butter or eggs instead of water is far denser after removal
from the oven.
Cookies are broadly classified according to how they are formed, including at least these
categories:Drop cookies, Refrigerator cookies, Molded cookies, Rolled cookies, Pressed
cookies, Bar cookies, Sandwich cookies, and Fried cookies.
One of this classification that the researcher used in baking Squash Cookies is Drop
Cookies. Drop cookies are made from a relatively soft dough that is dropped by spoonfuls
onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate
chip cookies are an example of drop cookies.
If the squash (or pumpkin) is added in baking cookies, the nutrients that will be added
are: Vitamin A, Beta Carotine, Thiamin ( Vit. B1), Riboflavin( Vit. B2), Niacin ( Vit.B3),
Pantothenic acid, Vitamin B6, Folate (Vit.B9), Vitamin C, Vitamin E, Calcium, Iron,
Magnesium, Phosphorus, Potassium, Sodium, Zinc. This nutrients are the raw nutritional
value per 100g. of squash (or pumpkin) that the cookies can get if it is added in baking
cookies.
Chapter 3
Methodology:
Materials:
½ kg squash ,½ cup batter, ¾ cup granulated sugar,¾ cup brown sugar, 2 eggs, 1 ½ cup
cooked mashed squash, 2 ¼ cup flour,1 tsp. cinnamon, 1 tsp. baking soda, 2 ½ tsp. baking
powder,1 tsp. iodized salt,1 cup raisins,1 ½ cup nuts.

Preparation of Squash
The researcher boiled the squash until smooth then smashed.2 1/2 cups of mashed
squash is then measured.
Baking the Squash Cookies:
The researcher mixed 1/2 cup of butter, 3/4 cup of granulated sugar, and 3/4 cup of
brown sugar in a bowl. After they are mixed together, the researcher added 2 eggs and 2
1/2 cups of mashed squash then the researcher beated it well. The researcher added 2 1/4
cups of flour, 1 tsp. of baking soda, 2 1/2 tsp. of baking powder, 1 tsp. of iodized salt, and 1
tsp. cinnamon. Then the researcher mixed then well. The researcher added 1 cup of raisins
and 1 1/2 cups of nuts, and the researcher mixed them well. Finally the researcher baked
the squash cookies in preheated oven 375F for 10- 12 minutes.

Results and Discussions
Table 1: Taste Rating of Squash Cookies
RATING # OF RESPONDENTS %
3 5 20.80%
2 19 79.20%
1 0 0%
TOTAL 24 100%

This table shows the Taste Rating of Squash Cookies. 5 respondents rated 3 (excellent)
and it is equal to 20.8%. 19 respondents rated 2 (satisfactory) w/c is equal to 79.2%. And
no one rated 1 (needs improvement).

Table 2: Softness Rating of Squash Cookies
RATING # OF RESPONDENTS %
3 14 58.30%
2 7 29.20%
1 3 12.5%
TOTAL 24 100%

Table 2 is about the Softness Rating of Squash. It is softness rating because this
type of cookies is limited to its softness only.
14 respondents rated the squash cookies 3 (excellent) w/c is equal to 58.3%. 7
respondents rated 7 (satisfactory) and it is equal to 29.2% . 3 respondents rated 1 ( needs
improvement) and it is equal to 12.5
Table 3: Smell rating of Squash Cookies
RATING # OF RESPONDENTS %
3 6 25.00%
2 15 62.50%
1 3 12.5%
TOTAL 24 100%

Table 3 is about the Smell Rating of Squash Cookies. The researcher included the
smell rating as one of its category because many of the respondents like the smell of squash
cookies.
6 respondents rated the squash cookies 3 (excellent) and it is equal to 25%. 15
respondents rated the squash cookies 2 (satisfactory) w/c is equal to 62.5%. Only 3
respondents rated the squash cookies 1 (needs improvement) w/c is equal to 12.5%

Table 4: Appearance Rating of Squash Cookies

RATING # OF RESPONDENTS %
3 2 8.33%
2 17 70.83%
1 5 20.83%
TOTAL 24 100%
This table shows the Appearance Rating Of Squash Cookies. 2 respondents rated 3
(excellent) w/c is equal to 8.33%. 17 respondents rated the squah cookies 2 (satisfactory)
w/c is equal to 70.83%. The remaining 5 respondents rated the squash cookies 1 (needs
improvement) w/c is equal to 20.83%.
Legend Discussion:
Excellent (3) = This means that the softness, smell, apperanace, & taste of the
cookies is more than satisfying or very satisfying. Satisfactory (2) = This means that the
taste, smell, softness, % appearance is satisfying. Needs improvement (1) = This means that
the cookies must be improved.
Overall remarks, the respondents are satisfied with the squash cookies. And for
them the smell of the cookies is very fragrant and it taste good.
Chapter 5

CONCLUSION

The reseracher therefore conclude that it is feasible to use the squash as additives in
baking cookies.
RECOMMENDATION:

The researcher would like to recommend to use another kind of vegetables as
additives in baking cookies. And to have further more study about this topic or study.
BIBLIOGRAPHY
References
^ Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the
Museo Arqueológico Rafael Larco Herrera.New York:Thames and Hudson , 1997.

Retrieved from “http://en.wikipedia.org/wiki/Squash_(plant)“

http://en.wikipedia.org/wiki/Squash_(fruit)
http://en.wikipedia.org/wiki/Cookies
Microsoft® Encarta® 2007. © 1993-2006 Microsoft Corporation. All rights reserved.

PRODUCTION OF ICE CREAM FROM SQUASH

ABSTRACT

The study entitled “Producing Ice cream from Squash by Kristine Joy M. Apolinar of IV-
Einstein has the main purpose of finding out whether Squash could be as an alternative to fruits
in making ice cream, and to produced a newly flavored ice cream that also contain nutrients.

ACKNOWLEDGMENT

The researcher has this great opportunity to extend her thanks and great appreciation to those
who helped her in making this study complete and successful.

To my beloved parents Mr. Carlos and Gina Apolinar for giving me their financial support, to
my aunt and uncle Mrs. Brigida and Mr. Mario Dablio with their daughter Ms. Villa Dablio for
giving their support and encouragement.

To Ms. Balve Granido, the researchers’ Research teacher for guiding her students to be
responsible enough to make this study complete and teaching her students ideas and guidelines to
make this research a successful one.

To my friends, classmates, relatives and to all the people surrounds me who shares their ideas
and lending their time and full support to me.

Most of all, to our Almighty God, the Father who is always at my side through thick and thin,
upon doing this study and making this study complete and possible and for giving me the
courage, wisdom and strength.
Thank You….

TABLE OF CONTENTS

I- Intoduction

a. Background of the Study

b. Statement of the Problem

c. Hypothesis

d. Significance of the Study

e. Scope and limitation

f. Definition of Terms

II- Review of Related Literature

III- Mythodology

IV- Results and Discussions

V- Conclusion and Recommendation

BIBLIOGRAPHY

INTRODUCTION
CHAPTER I

A. BACKGROUND OF THE STUDY:
After a heavy dinner, some families use to eat a sweet and delicious dessert like mango float,
cakes, jams, fruits, and the most favorite, the ice cream.

Ice cream is a frozen dessert made of cream, eggs, sugar and flavored with syrups and fresh
fruits. Since then, we have seen and taste that mostly ice cream we eat were flavored in fruits like
mango, strawberry and other fruits.

So to make a change , the researcher decided to study on producing a nutritious ice cream using
vegetables, namely the squash as an alternative to fruits.

B. STATEMENT OF THE PROBLEM:

The researcher stated if squash can be use as an alternative to fruits in making ice cream?, what
would be the product's taste?, and is the characteristics of the product accepted by the people in
the community? as the problems of the study.

C. HYPOTHESES:

The researchers stated hypotheses that squash can be use as an alternative to fruits in making ice
cream and the product would taste like a mashed squash the same with the ice cream flavored
with fruit, taste like real fruit and its appearance/texture, color, odor, taste/flavor, and its cheap
price is acceptable in the community.

D. SIGNIFICANCE OF THE STUDY:

The researcher significance of the study is to produce new flavor of ice cream, to produce a
product that can be a source of income, to produce a product that is acceptable by the community
and to produce a product that contains benefit such as vitamins. The product is different from
commercial one for it contains vitamins, easy to produce and cheaper than others.

E. SCOPE AND LIMITATIONS:

The study is only limited on the production of ice cream with the use of vegetable as an
alternative to fruits, which is specifically the squash. The fruit of the vegetable is to be use. The
time, temperatures and ingredients is to be measured and is also to be limit.

F. DEFINITION OF TERMS :

ICE CREAM- a frozen dessert made of cream, eggs, sugar and flavored with syrups and fresh
fruits.
SQUASH- a member of cucurbita, family cucurbitaceae, a genus of gourd plants grown for their
fruit

REVIEW OF RELATED LITERATURE

CHAPTER II

Squash is a fruit of various members of the gourd family, which fall into two types; summer type
and winter type. Summer types are on the markets all winter while winter types are on the
markets in the late summer and fall as well as winter. Winter squash comes in round shape and
elongated, scalloped and pear shaped with flesh that ranges from golden-yellow to brilliant
orange, mostly vine-type plants whose fruits are harvested once the cool weather of fall sets in.
They have hard, thick skins and stored in a cool, dark, well-ventilated place for up to one month.
It can also be cut into halves or pieces.

There are various types of squash namely; the acorn, ambercup, gold nugget, hubbard, kabocka,
spaghetti or squaghetti, sweet dumpling, turban, autumn cup, banana, butternut, delicata,
buttercup, carnival squash, and the fairy tale pumpkin which is a kind of winter squash that also
similar to our squash here in the Philippines. These fruits are flattened like a cheese but each rib
makes a deep convolution. It is a very unique eating and ornamental pumpkin. It’s thick but
tender and the deep orange flesh is flavored sweet, thick and firm.

A cup of squash fruit or 190 grams has a 25% or 129.20 mg of Vitamin A which is good for the
eyes, 20% or 15.20 mg of Vitamin C for body resistance, 10% or 72.20 mg of Calcium for bones
and 4% or 89.30 kcal of energy.

Squash can be cooked and baked. It can also be used for pies and maybe prepared in casseroles,
soufflés, pancakes, and custards.

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such
as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.
Although the term “ice cream” is sometimes use to mean frozen desserts and snacks in general, it
is usually reserved for frozen desserts and snacks made with a high percentage of milk fat.
Frozen custard, frozen yogurt, sorbet, gelato, and similar other products are also called ice
cream. Ice cream is generally served as a chilled product.

These ingredients, along with air incorporated during the stirring process, make p ice cream.
Generally, less expensive ice creams contain lower-quality ingredients (for example, natural
vanilla may be replaced by artificial vanillin), and more air is incorporated, sometimes as much
as 50% of the final volume. Artisan-produced ice creams often contain very little air, although
some is necessary to produce the characteristic creamy texture of the product. Generally
speaking, the ice creams have between 3% and 15% air. The use of stabilizers rather than cream
and the incorporated of air also decrease the fat and energy content of less expensive ice creams,
making it more appealing to those on diets.

Ice creams comes in a wide variety of flavors, often with additives such as chocolate flakes or
chips, ribbons of such as caramel or chocolate, nuts, fruit, and small candies/sweets. Some of the
most popular ice cream flavors are vanilla, chocolate, strawberry, and Neopolitan (a combination
of three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge,
nuts, whipped cream, maraschino cherries or variety of other toppings. Other toppings include
cookie crumbs, butterscotch, sprinkles, banana sauce, marshmallows or different varieties of
candies.

The literature stated above helps the researcher to come up with the study of producing an Ice
cream from squash, which is acceptable in the community as a new nutritious product having a
new taste.

METHODOLOGY

CHAPTER III

MATERIALS:

2 eggs

¾ cup sugar

2 tablespoon cornstarch

1 cup milk

1 pint heavy whipping cream

2 teaspoon vanilla

2 cups squash
pinch of salt

large saucepan

freezer-safe bowl

freezer

PROCEDURE:

PREPARATION OF SQUASH:

The researcher washed and peeled the squash fruit. It was then boiled until it softens and was
mashed after. 2 cups of mashed squash was then measured for the next procedure.

MAKING OF THE CUSTARD:
Using an electric mixer, the researcher beat the eggs for several minutes until thick and lemon
colored then, 1 cup of milk is added, blending it into the eggs. The researcher uses a large
saucepan to mixed sugar and cornstarch and added the egg/milk mixture to it. The finished
procedures were then cooked for about 5 minutes or until it thickens while stirring it constantly,
then allowing it to cool at room temperature then after, cream and salt were blended into it.
MAKING THE ICE CREAM:

At 115℉ the researcher had frozen the custard for about 2 hours or until slushy and eventually
added with 2 tablespoon of vanilla. It was then was whipped using an electric mixer for about 5-
10 minutes. The researcher then fold-in 2 cups of the prepared squash then returned it back to the
freezer to finish freezing for several hours or overnight at 25℉.

THE TASTER:
When the ice cream is now ready to set, the researcher let her classmate and some of their
neighbor to taste and to evaluate the product as they will fill up the questionnaire prepared for
them.

THE QUESTIONNAIRE:
MISAMIS ORIENTAL GENERAL COMPREHENSIVE HIGH SCHOOL
Don Apolinar Velez St. Cagayan de Oro City

Name:
Date:

Sex:

Age:

Occupation:

Address:

Questionnaire on Experimental Study for

Squash Ice Cream
Instruction: Kindly check the variable which you think appropriate to the given

sample.
Variable

Excellent

Very Satisfactory

Satisfactory
Fair

Needs an Improvement

1.Appearance

2.Color
3.Taste

4.Odor
COMMENTS: _______________________________________________

_________________________________________________________

LEGEND:

10-Excellent

8-Very Satisfactory

6-Satisfactory

4-Fair

2-Needs an improvement

_______________________
Respondents Signature

RESULTS AND DISCUSSION

CHAPTER IV

Legend:
E – Excellent
VS-Very Satisfactory
S - Satisfactory
F - Fair
NI-Needs improvement

TABLE 1: Appearance Rating of Squash Ice cream

Table 1 shows the Appearance Rating of the Squash ice cream; 2 out of 10 respondents rated its
appearance EXCELLENT which is equivalent to 20%, 4 respondents which is equal to 40%
rated VERY SATISFACTORY, another 4 respondents which is equivalent to 40% rated
SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.
RANK

# OF RESPONDENTS

%

EXCELLENT(10)

2

20%

VERY SATISFACTORY(8)

4

40%

SATISFACTORY(6)
4

40%

FAIR(4)

0

0

NEEDS IMPROVEMENT(2)

0

0

TOTAL

10

100%

TABLE 2: Color Rating of Squash Ice cream
Table 2 shows the Color Rating of the Squash ice cream; 5 out of 10 respondents rated its
appearance EXCELLENT which is equivalent to 50%, 2 respondents which is equal to 20%
rated VERY SATISFACTORY, another 2 respondents which is equivalent to 20% rated
SATISFACTORY, 1 respondent rated its color as fair which is equal to 10% and no one rated
needs improvement.
RANK

# OF RESPONDENTS

%

EXCELLENT(10)

5
50%

VERY SATISFACTORY

2

20%

SATISFACTORY

2

20%

FAIR

1

10%

NEEDS IMPROVEMENT

0
0%

TOTAL

10

100%

TABLE 3: Taste Rating of Squash Ice cream
Table 3 shows the Taste Rating of the Squash ice cream; 3 out of 10 respondents rated its
appearance EXCELLENT which is equivalent to 30%, 6 respondents which is equal to 60%
rated VERY SATISFACTORY, another 1 respondent which is equivalent to 10% rated
SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.
RANK

# OF RESPONDENTS

%

EXCELLENT

3

30%

VERY SATISFACTORY

6

60%

SATISFACTORY
1

10%

FAIR

0

0%

NEEDS IMPROVEMENT

0

0%

TOTAL

10

100%
TABLE 4: Odor Rating of Squash Ice cream
Table 4 shows the Odor Rating of the Squash ice cream; 2 out of 10 respondents rated its
appearance EXCELLENT which is equivalent to 20%, 4 respondents which is equal to 40%
rated VERY SATISFACTORY, another 4 respondents which is equivalent to 40% rated
SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.
RANK

# OF RESPONDENTS

%
EXCELLENT

2

20%

VERY SATISFACTORY

4

40%

SATISFACTORY

4

40%

FAIR

0

0%
NEEDS IMPROVEMENT

0

0%

TOTAL

10

100%

CONCLUSION AND RECOMMENDATION

CHAPTER V

CONCLUSION:

The researcher therefore conclude that squash is feasible to be use as an alternative for fresh
fruits in making ice cream.

RECOMMENDATION:

The researcher would like to recommend her study to the community for aside that it is not
expensive it is also nutritious.
The researcher also want to have further study about this research.
BIBLIOGRAPHY

http://www.spruce.ca/food/homeicecream.com
http://whatscookingamerica.net/squash.htm
http://en.wikipedia.org/wiki/Ice cream
Cooking Smart by Blecenda Miranda- Varona and David Arsulo Varona; Copyright 2005 by
Phil. Publishing House