Theoretical Framework

This includes processes that could help the researcher’s in making a new

version of polvoron.

McKinley 2017, stated that Sensory Evaluation which is also pertained to

as sensory analysis is a type of process of analysing a products

characteristics/factors wherein this test can be perceived through using humans

five senses namely taste, sight, touch, smell, and hearing. People or selected

consumers are being evaluated with the produced product with their perception

or feedback about the presented product, it is the first step to do when producing

a new product to test first and to evaluate feedbacks from the consumers if they

will like the product or not. The results from the test determines if the product will

or will not reach the consumers and the market and to know whether the product

needs certain improvements.

Sensory evaluation is use to view if there is/are similarities/differences in a

range of dishes/products. It is also use to analyse, evaluate and gauge the

possibility of improvement and the possibility of the product's acceptability.

(British Nutrition Foundation, 2010).

Now a day's food and drink companies do use sensory evaluation before

releasing their product wherein they can pick selected consumer panels or

randomly pick them. Yet randomly selecting consumers would likely to have high

possibility of rational and out bias feedback since the consumers are selected
randomly through this way a company could really evaluate the effectiveness,

appropriateness and acceptability or suitability of a product to the market.

(Mckinley, 2017).

The information above would helped the researchers in their process

making, the researchers know now that they should also consider the sensory

evaluation test because this helps the researchers to determine the suitability,

and acceptability of their product. To determine if the squash polvoron is

acceptable or not and the improvements they would do for the betterment of

their product.

Respondents of the Study

The respondents involved in the study were 29 students that came from

the Junior High School Department. They were chosen through convenient

sampling technique where the available students when the respondents did their

data gathering process were their respondents.

Budgetary Requirement

This presents the expenses used in making the squash polvoron and for the
printing of the manuscript and questionnaires.

For the Product Making

Ingredients Estimated Price
2 kilo Squash Php. 55.00
Skimmed Milk Php. 40.00
Brown Sugar Php. 15.00
Margarine Php. 10.00
Cellophane Php. 6.00
For the Printing of Manuscript and Questionnaires
Printing of Manuscript Php.150.00
Printing of Questionnaires Php. 60.00
Total Php. 336.00

Special Technique and Procedure

Raw Material and Ingredients

The ingredients the researchers used in making the Squash Polvoron was

Squash Flour, milk, butter and sugar.

Preparation of Ingredients

A. Cleaning, peeling, and cutting the squash.

1. Washing the Squash with clean water.
2. Peel the outer skin of the Squash and slice the squash into half.
3. Remove the flesh with seeds after slice the squash into thin square slices.
B. Preparing the other ingredients to be used.
1. Measure the ingredients such as sugar, and milk.
2. Melt the butter in a separate pan and set it aside.

Procedure in Making the Squash Polvoron

1. Preparation for the Squash Flour

1.1 Selecting of good squash, it should not be ripe and have bruises.

1.2 After selecting a good quality squash, the researchers will peel the outer skin

of the squash. Wash the hands before performing the process. Using plastic

gloves may also be used.

1.3 The peeled squash will be slice into thin cubes, after wash the sliced squash

in the water.

2. Steaming and Drying the Squash

2.1 Prepare a pot with water, place a steamer on top, and bring the water to a

boil.

2.2 When the water is boiling, put the sliced squash on the steamer batch by

batch. Steam the squash for about 5- 10 minutes until the squashes are still crisp

yet near soft.

2.3 When the steaming process is done; drain the steamed squash with a

strainer and immerse it to cold water, after this process transfer the steamed

squash on a bowl.

2.4 Pre- heat the oven in 50-55(Celsius) or 122-131 (Fahrenheit) for about 5

minutes.
2.5 Prepare a tray; cover it with foil so the squashes will not stick into it. Put

squashes on the tray; assure that all squash have ample space. Put it in a pre-

heated oven. Dry the squashes in the oven for about 20- 30 minutes each batch.

3. Grinding the dried squash

3.1 After drying transfer the dried squash in a bowl/ container allow it to cool for

about 3- 5 minutes.

3.2 Put the dried squash in the grinder, grind it for about 1- 2 minutes, strain it

using a strainer and put it again to the grinder. Continue to repeat this process

until you achieve the finer texture like of flour.

4. Preparing the mixture of the Squash Polvoron.

4.1 Prepare a pan, pre- heat it and toast the squash flour in it for about 5- 10

minutes. Put the fire on low heat.

4.2 While the squash flour is still on the pan, put sugar on it and stir it well. Mix it

for about 3 minutes.

4.3 After add the skimmed milk, mix the mixture occasionally do this for about 3

minutes.

4.4 On a separate pan melt the margarine and set it aside.

4.5 Put the melted margarine on the polvoron mixture while still in low heat. Stir

the mixture until all the ingredients are well incorporated.

4.6 Turn off the heat; allow the mixture to cool for about 5 minutes.
Packaging and Labeling

Molding and wrapping the Squash Polvoron.

1. Prepare the mixture and materials to be used in molding and wrapping

process.

2. In a plate put some of the mixture and mold it using a molder. Put the molded

polvoron in a separate plate.

3. Put the molded squash polvorones in the refrigerator for about 30 minutes to

an hour, this process is done so the squash polvorones will be firm and ensure

its shape.

4. When the polvorones are firm enough, the polvoron undergo to the wrapping

process. It is wrapped in square cut cellophanes.

5. Put the cellophane in diamond angle and put the polvoron on the center of it.

Fold the excess cellophane to the middle. and twist each end to seal it.

Shelf Life of the Product

The Squash Polvoron could last for about 2-3 weeks as the researchers

observed to the other squash polvoron they saved.

Flow Chart
Raw Materials/ Ingredients
Ripe Squash, Milk, Butter/Margarine, and Sugar

Preparation of Ingredients
A. Cleaning, peeling, and cutting the squash.
B. Measuring ingredients and melting the butter.

Procedure
A. Process in making the flour
 Blanching Grinding
 Oven Drying
B. Process in making the Polvoron.
 Toasting
 Mixing

Packaging and Labelling

Molding and wrapping the Squash Polvoron.