1

THE DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS

ACCEPTABILITY

A Research

Presented to the

Faculty of College of Education

Bulacan State University

In Partial Fulfillment

of the Requirements of the Course

Technology Research II

By

Alyssa Faye M. Mandap

Dave Joshua G. Patawaran

Christian T. Ventura

November 2021
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APPROVAL SHEET

In partial fulfillment for the requirements of the subject Technology Research 2, this thesis entitled

“THE DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS ACCEPTABILITY”

JERIC PANGILINAN DAVID

Adviser

November 2021

Approved in partial fulfillment for the requirements of the subject, Technology

Research 2.

MARILOU S. PAGSIBIGAN

Chairman

DR. JOVITA VILLANUEVA, Ed. D LORENA H. BATALLONES, MAEd

Critic / Member Member

Accepted and approved in partial fulfillment for the requirements of the subject

Technology Research 2.

PROF. EMELITA LAGANAO.PH. D

Dean, College of Education

November 2021
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ACKNOWLEDGEMENT

The researchers wish to extend their sincerest gratitude to the following persons for their

valuable support and encouragement, immeasurable contribution and involvement, and generous

assistance in the accomplishment of this study.

To Dr. Jovita E. Villanueva, the research adviser, who supported them intellectually and

morally, and for her untiring assistance extended to finish the study.

To Prof. Marilou S. Pagsibigan, and Dr. Lorena H. Battalones, MAEd member of the thesis

examination committee, for their constructive criticisms and important suggestions to further

improve the study.

To our research adviser, Mr. Jeric Pangilinan David, for guiding and sharing his ideas in

this research and in supporting us on writing our research.

To our respondents, Residence of the barangay Sto. Nino Plaridel Bulacan, Alauli Apalit,

and Sta. Maria Minalin Pampanga who answer the survey questionnaire and help us to accumulate

the numbers of needed to response.

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DEDICATION

I dedicate this project to God Almighty my creator, my

strong pillar, my source of inspiration, wisdom, knowledge and

understanding. He has been the source of my strength throughout

this program and on His wings only have I soared. I also dedicate

this work to my friends and families and teachers.

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ABSTRACT

THE DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS ACCEPTABILITY

This research aimed to determine the acceptability of squash and corn patty to the

selected consumers from Sto. Nino Plaridel Bulacan, Alauli Apalit, and Sta. Maria Minalin

Pampanga. This is to know if the developed patty can be accepted by appearance, texture, taste

and aroma. This research will provide the information if the healthier way of patty is better than

regular meat patty.

The data were obtained are from different websites in internet. Other data were gathered

from the responses of the survey consisting different ages and gender from our neighborhood and

relatives.

To determine the number of respondents we used Convenience Random Sampling. A

type of sampling where the first available primary data source will be used for the research

without additional requirements. In other words, this sampling method involves getting

participants wherever you can find them and typically wherever is convenient

This research aimed to give an idea to the people in making food development using the

combination of ingredients and making exceptional procedures of squash and corn in making

homemade patty, and it aims to identify the feedback of consumers to the patty.

Most of the respondents were Male as indicated in the frequency of 54 or about 60%

likewise the respondents belonged to ages 15-22 as indicated by the frequency of 33 or

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about 37%. Also, most of the respondents are included in the middle-class income bracket

which garnered 88% of the respondents.

Major Findings

1. For the Appearance, the highest weighted mean was 4.54 % which is “The Squash and Corn

Patty is visually appetizing to the eyes” and interpreted as Highly acceptable.

2. In terms of Texture, the highest weighted mean was 4.56% which is “The overall texture of

the product is acceptable " and interpreted as Highly acceptable

3. For the Taste, the highest weighted mean was 4.42% which is “The product has a right

amount of sweetness and saltiness” same with "There is no after taste on the patty" with

weighted mean of 4.42% and interpreted as Acceptable

4. For the Aroma, the highest weighted mean was 4.56% which is “The Squash and Corn patty

smells appetizing “and interpreted as Highly acceptable.

Based on the findings, the following conclusion was shown:

1. The researcher found out that in the category of Taste “The flavor of the patty is comparable to

the regular patty” is most answered by the respondents.

2. The researcher also found out that in the categories of Taste by the question the product has a

right amount of sweetness and saltiness and there is no after taste on the patty with both

weighted mean of 4.42 %

3. The researcher was able to know that in term of Texture of the product is dense and moisten.
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4. The researchers concluded that the overall appearance of the patty is acceptable.

5. In terms of the Aroma category, the respondents answered that “It has a wonderful and flavor

smell” as to why the squash corn patty smells appetizing to respondents.

The researchers assessed the acceptability of Squash and Corn Patty. After all questioning

tabulated and interpreted, the researchers came up with the following recommendation for future

references.

1. The researchers make this research as to guide the future researchers to create a different

version of healthy patty and various types.

2. The researchers suggest further research for the improvement of Squash and Corn Patty.

3. This research can be used by future researchers who wish to make a new version of a

healthy Squash and Corn Patty.

4. This research will make a big impact on every student who knows cooking very well, they

can add some more Ingredients that can help to enhance the flavor and appearance

5. This research will help the future researchers to create a new healthy product that can help

the community give some ideas on how to create a healthy version of patty.
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TABLE OF CONTENTS

TITLE PAGE I

APPROVAL SHEET II

ACKNOWLEDGEMENT III

DEDICATION IV

ABSTRACT V

TABLE OF CONTENTS VIII

LIST OF FIGURES X

LIST OF TABLES XI

CHAPTER Page

I. THE PROBLEM AND ITS BACKGROUND

Introduction 11

Statement of the Problem 12

Scope and Delimitation 13

Significance of the Study 13

II. THEORETICAL FRAMEWORK

Relevant Theory 15

Related Literature 19

Related Studies 19

Conceptual Framework 27

Definition of Terms 29

III. RESEARCH METHODOLOGY

Research Design 31
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Respondents of the Study 32

Research Instruments 32

Statistical Treatment 35

IV. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Frequency and Percentage as to Age 37

Frequency and Percentage as to Sex 37

V. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary 41

Summary of Findings 41

Conclusions 42

Recommendations 43

BIBLIOGRAPHY 44

APPENDICES 46

Questionnaire 47

Letters of Request to Validate the Questionnaire 50

CURRICULUM VITAE 53
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LIST OF FIGURES

Figure Page

Figure 1. Research Paradigm of the Study 27

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LIST OF TABLES

Table Page

Table 1. Frequency and Percentage as to Age 42

Table 2. Frequency and Percentage as to Sex 42

Table 3. Weighted Mean as to Taste 43

Table 4. Weighted Mean as to Flavor 44

Table 5. Weighted Mean as to Appearance 45

Table 6. Weighted Mean as to Texture 46

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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

In British English, a patty or burger is a flattened, generally circular portion of ground beef

and/or legumes, grains, vegetables, or meat substitutes. Patties may be found in a variety of

cuisines across the world. The components are compressed and molded and are frequently cooked

before being served in a variety of ways. Some "patties'' are made with items encased in a pastry

shell that is then baked or fried. Some patties are breaded and baked or fried after being braided.

Patties are produced in endless different ways about types of meat utilized, form, shape, nutritional

value, and cost considerations, as well as religious reasons.

According to (Khaw et al., 2018) The other important ingredients have been proposed to

minimize the problems related to developing patties. Extra virgin coconut oil containing healthy

saturated fats, poses the flexible temperature as liquid (25 C) and solid (B 25 C) that is an ease of

patty process.

This research will be conducted in selected consumers from all ages in selected respondents

from Mary Grace Sto Nino Plaridel Bulacan, Sitio Alauli Tabuyuc Apalit, and School Boulevard

Street Sta. Maria Minalin Pampanga. The respondents of this study will be the residents who wants

to taste the healthier way of patty. Place of Plaridel Bulacan, Alauli Apalit, and Sta. Maria Minalin

Pampanga was chosen because it is the nearby location for the researchers to conduct and gather

information for the study.

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According to (Apostolidis and McLeay, 2016) The global modern population nowadays

who attempt to diminish their meat consumption in their daily diet, is growing rapidly and

relatively aware of healthy and sustainable foods. A healthier protein sources from plant proteins

to replace meat proteins can reduce the risk of strokes, diabetes, and cancers (Tuso et al., 2015)

STATEMENT OF THE PROBLEM

This research aimed to give an idea to the people in making food development using the

combination of ingredients and making exceptional procedures of squash and corn in making

homemade patties, and it aims to identify the feedback of consumers to the patty, it sought to answer

the following questions:

1. How may the profile of the respondent describe in terms of?

A. Age

B. Sex

2. How may the ingredients and procedure in Squash Corn Patty be described?

3. How may the acceptability be described in appearance, texture, taste, aroma?

3.1 outside characteristics:

color- nice

size- good

3.2 inside characteristics

texture - soft and moist

flavor- well balance

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SCOPES AND LIMITATIONS

The researchers will be choosing 90 selected respondents with 30 respondents from Mary

Grace Sto Nino Plaridel Bulacan, 30 respondents from Sitio Alauli Tabuyuc Apalit, and 30

respondents from School Boulevard Street Sta. Maria Minalin Pampanga. The respondents of this

study will be the person who wants to taste the healthier way of patty. Place of Mary Grace Sto

Nino Plaridel Bulacan, Sitio Alauli Tabuyuc Apalit, and School Boulevard Street Sta. Maria

Minalin Pampanga was chosen because it is the nearby location for the researchers to conduct and

gather information for the study.

SIGNIFICANCE OF THE STUDY

This study aims to develop the regular patty into more nutritious foods like squash and corn

as a substitute for the components of the patty. To give people ideas on how this food patty was

made, and to know the feedback of the consumer.

● Consumers- this study may help them to know that squash and corn are also

available as substitutes for the components of the patty, and it will make the patty

more nutritious than regular patties.

● Teachers- this study may help them to know that squash and corn as a substitute to

the components of the patty is healthier than the regular patty that they usually eat

in fast food restaurants.

● Future Researchers- this study may be their basis to have some ideas on making

new innovative products.

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DEFINITION OF TERMS

● Patty - a small rounded, flattened cake of food, especially one made from ingredients they

obviously ground, chopped, or minced.

● Squash - is an edible fruit of squash plant, but it's considered a vegetable in the kitchen,

like peppers and tomatoes.

● Corn - is a plant that grows long ears of kern tall, grass like stal.

● Survey Questionnaire- It is used for gathering statistical information about the attributes

, attitudes or action of a population by a structured survey.

● Survey Research - is a quantitative research method used for collecting data from a set of

panels or respondents.
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CHAPTER II

THEORETICAL FRAMEWORK

This chapter presents the related theories, review of related literature, related studies and

conceptual framework, hypothesis of the study and operational definition of terms.

Review of Relevant Theory

Theory provides significant guidelines and trails for the conduct of research by pointing to

areas that are most likely to be fruitful, that is, areas in which meaningful relationships among

variables are likely to be found.

Theories are formulated to explain, predict, and understand phenomena and, in many cases,

to challenge and extend existing knowledge within the limits of critical bounding assumptions.

The theoretical framework introduces and describes the theory that explains why the research

problem under study exists.

The diffusion of innovation refers to the process that occurs as people adopt a new idea,

product, practice, philosophy, and so on. Rogers mapped out this process, stressing to spread the

word’ more and more people become open to it which leads to the development of a critical at in

most cases, an initial few are open to the new idea and adopt its use. As these early innovators

mass. Over time, the innovative idea or product becomes diffused amongst the population until a

saturation point is achieved. Rogers distinguished five categories of adopters of an innovation:

innovators, early adopters, early majority, late majority, and laggards. Sometimes, a sixth group is

added: non-adopters.
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Key concepts of Diffusion of innovation theory. The Diffusion of Innovation Theory was first

discussed historically in 1903 by the French sociologist Gabriel Tarde (Toews, 2003) who plotted

the original S-shaped diffusion curve, followed by Ryan and Gross (1943) who introduced the

adopter categories that were later used in the current theory popularized by Everett Rogers. Katz

(1957) is also credited for first introducing the notion of opinion leaders, opinion followers and

how the media interacts to influence these two groups. The Diffusion of Innovation theory is often

regarded as a valuable change model for guiding technological innovation where the innovation

itself is modified and presented in ways that meet the needs across all levels of adopters. It also

stresses the importance of communication and peer networking within the adoption process.

Food acceptability Theory directly relates to the interaction food has with the consumer at

a given moment in time. The factors that affect food acceptability, which is covered in this paper

include customer characteristics, sensory characteristics of food and the ‘feel good' factor. Through

research, this paper confirms that sensory characteristics of food are considered the key area in

which food manufacturers can successfully use to differentiate their products to help enhance their

acceptability. Under sensory characteristics, the paper extensively discusses the influence of

aroma, appearance, taste, and texture on food acceptability. For instance, it confirms that food

texture controls the belief about satiation effects of beverage or foods which ultimately influence

food acceptance at a particular time. Regarding the "feel good" factor, the paper explains that

consumers are more inclined to accept foods that satisfy their need in terms of enjoyment as

opposed to those they consider to be less tasty. Also covered, are consumer characteristics,

knowledge, innovativeness, attitude, belief, and perception of particular food products and their

impact on food acceptability

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The Key Concepts of Food Acceptability Theory. According to Sinesio, Saba, Peparaio

Civitelli, Paoletti and Moneta (2018) [21], there is a strong link between consumer expectations of

a given product and their acceptance of the product. Consumers have the tendency to compare the

expectations they have on the sensory properties of food and the actual properties delivered by the

product. They are conscious about how the actual product compares with the representation given

by the label on the package, how its taste compares with the one described by the advert and how

its performance relates to the one indicated by the manufacturer (Sinesio et al., 2018) [21]. It is

thus crucial for manufacturers to consider consumer expectations when availing new products into

the market. The expectations of the consumers must be built and delivered by the product,

otherwise, the manufacturer of the product may end up being sidelined by the consumers in almost

all its future products.

Theory of food provides one perspective for understanding why dieting is so difficult. It

forms as children grow up and implicitly acquire knowledge and habits associated with food and

eating. In the same way that children acquire their first language, ToF becomes enmeshed in the

cognitive makeup of an individual. Adopting a new diet, in effect modifying a ToF, is to some

extent like learning a second language, except more so--it is like replacing a first language with a

new one. Theory of food is likely not as cognitively ingrained as language, but changes in it

nonetheless could have profound effects on overall cognition. At the individual level, ToF

enmeshes the things we eat in a larger cognitive web. The human species' basic behavioral

plasticity and flexibility means that new foods and dietary patterns can be adopted. But changes of

this kind take time and effort, especially if the components of the old diet remain readily available.

Obviously, contingency is an issue here. People will readily change their diets if the alternative is
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extreme hunger or starvation, although even in times of extreme food shortage, there are often

culturally prescribed responses to such shortages (Farb and Armelegos, 1980).

The Key Concepts of Theory of Food. Theory of food may have originally evolved in hunter-

gatherer and traditional agricultural environments, but most people do not live under those

conditions today. For people living in the current food and eating environment of the developed

world, ToF will have implications that are quite different from what they might have been in the

past. As mentioned above, it is the prevailing opinion of nutritionists, public health officials,

clinicians, and others who worry about the health of nations, that too many people in the developed

world are too fat, and that the problem is getting worse rather than better (Power and Schulkin,

2009; Kessler, 2009). Losing weight generally requires dieting, and as most people are aware,

dieting is difficult. Individuals who are successful weight loss maintainers (SWLs)--who lose at

least 13 kg and keep it off for at least a year--are interesting enough as a research population that

a national registry of them is maintained in the United States. Functional imaging research on

SWLs has shown that they activate the frontal lobes much more when looking at images of food

items compared to normal weight and obese individuals (McCaffrey et al., 2009). This suggests

that SWLs are more able (for whatever reason) to exert conscious, executive control over their

dietary choices than those who are less successful for gaining weight. Their implicit ToF has been

to some extent successfully replaced or supplemented by a more explicit mode of control.

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Review of Related Literature and Studies

Foreign Literature

The global modern population, which is attempting to reduce meat consumption in their

daily diet, is fast expanding and becoming increasingly conscious of healthy and sustainable meals

(Apostolidis and McLeay, 2016). Using plant-based protein sources to replace meat proteins can

help to lower the risk of strokes, diabetes, and cancer (Tuso et al., 2015). Furthermore, convenience

foods such as burgers are in high demand in many urban areas. As a result, the 100 percent plant-

based burger patty is provided as a viable option to meet the demands of these customers.

There is now a wealth of literature in the United Kingdom on the incorporation of textured

vegetable proteins (TVPs) into beef patties. Textured Vegetable Protein (TVP) is utilized as a

minor component in the production of vegetarian patties, such as 30 percent textured whey protein

(Taylor and Walsh, 2002) and 20 percent textured soy protein (Taylor and Walsh, 2002). (Forghani

et al., 2017). However, the utilization of TVP as the primary component in the production of plant-

based patties has never been recorded. TVP is a major plant-based protein source that has been

used to substitute a portion of meat in patty products in order to boost water holding capacity and

protein contents, give meat-like texture (such as softness and pasty texture), minimize saturated

fats, and lower product cost (Baer and Dilger, 2014; Cassini et al., 2007). According to Kassama

et al. (2003), adding TVP to beef patties can increase cohesion, toughness, and hardness. Drake et

al. (1977) stated succinctly that except for the soy taste, the addition of TVP to beef patties gave

favorable quality attributes. Because of their ability to resemble the texture, look, functioning, and

nutrition of meat, isolated soy protein, wheat gluten, and starch were frequently employed to

manufacture TVP (Asgar et al., 2010).

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Health Innovation in Patty Products, according to Kallas, Z., Vitale, M., and Gil, J.M. Food

Neophobia's Influence on Consumers' Non-Hypothetical Willingness to Pay, Purchase Intention,

and Hedonic Evaluation (2019, Nutrients) Customer personality characteristics, including food

neophobia, are important in understanding consumer choice and adoption of health advances in

food items (FN). The patty product as a traditional pork product (TPP) was compared to two

innovative traditional pork products (ITPP) derived from an untapped pig breed (Porc Negre

Mallorqu) in Spain. Patties were enriched with Porcini (Boletus edulis) using the claim "enriched

with a natural source of dietary fiber Beta glucans that may contribute to improving our defense

system" (ITPP1) and blueberries (Vaccinium corymbosum) using the claim "enriched with a

natural source of antioxidant that may help to prevent cardiovascular diseases" (ITPP1) (ITPP2).

The relevance of FN on consumers' purchasing intention (PI) and willingness to pay (WTP)

before and after tasting the items was investigated using two non-hypothetical discrete choice

experiments. The TPP and ITPP2 got greater than predicted PI and WTP, according to the results.

However, after tasting the goods, consumers had decreased WTP for all ITPP, demonstrating the

importance of sensory experience in health innovation. Prior to the hedonic examination, the FN

was substantially connected to WTP. However, it was found to be non-significant, indicating that

the sensory experience played a homogenizing function in lowering the FN influence.

The TVP meatless patties were made using the method described by Forghani et al. (2017),

with minor modifications illustrated in Fig. 1. The dried TVP samples were first chopped into little

pellets 1 9 1 9 5 cm (W 9 H 9 L) and hydrated with water in a 1:12 ratio for 1 hour. The hydrated

TVP samples were drained for 10 minutes on a US standard 8-mesh sieve before being processed

in a meat grinder (KM7, Samwoosa Co., Seoul, Korea) with a 0.5-cm die plate.
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Squashes and gourds from the Cucurbitaceae family, which are related to pumpkins, are

another possible category of plants that might be utilized as fat replacements (OECD, 2016).

Pumpkins are sometimes referred to be squash, and vice versa, depending on where they are grown.

The Cucurbitaceae family contains a lot of water (Gajera et al., 2017; Ugbaja et al., 2017; Vieiraet

al., 2019; Armesto et al., 2020), which makes it ideal for usage as a fat alternative. Several studies

have shown that when plants from the Cucurbitaceae family are introduced into the food chain,

they reduce fat content. For example, mashed pumpkin utilized in creating fish burgers resulted in

increased moisture content but decreased fat level (Ali et al., 2019). Due to the use of pumpkin as

a fat substitute, the quality of frankfurters was enhanced in terms of cooking loss, apparent

viscosity, physicochemical characteristics, textural qualities, and emulsion stability (Kim et al.,

2016). Verma et al. (2012) reported that adding bottle gourd to reduce the meat and fat in a chicken

nugget formulation increased the pH, moisture, and dietary fibre content. However, different types

of pumpkins/squashes and gourds may impart different properties (Gajera et al., 2017; Ugbaja et

al., 2017; de Almeidaet al., 2019; Vieira et al., 2019) and they’re as a result, the goal of this

research was to assess the physicochemical and sensory qualities of buffalo patties made using

five different varieties of squashes and gourds from the Cucurbitaceae family as fat replacements.

The planned outcome is to highlight the best squash or gourds for usage as fat replacements, which

might be employed in linked businesses or for future study.

The goal of this study was to create patty with several varieties of squashes and gourds as

fat alternatives. The Cucurbitaceae family's kabocha squash, butternut squash, chayote squash,

snake gourd, and bottle gourd were employed as fat replacements, while buffalo meat patties

containing animal fat served as the control. In terms of physical attributes and sensory

acceptability, all patties were analyzed and statistically compared. In general, the moisture content,
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water holding capacity, and cooking output of all samples rose considerably when compared to

the control. All fat-substituted patties have a fat level that is much lower than 3%, allowing them

to be considered low-fat. The fat-substituted samples were all lighter in color and had a tougher

texture than the control, but sensory analysis revealed that the color, texture, juiciness, flavor, and

overall acceptability of the fat-substituted patties were no different than the control. Finally, all of

the squashes and gourds examined were appropriate as fat alternatives for low-fat buffalo patties,

with chayote squash showing the most promise.

Corn is the third most important crop in India, behind rice and wheat, and it is essential as

a source of a variety of industrial goods in addition to its usage as human food and animal feed.

Corn is also a flexible crop, allowing it to thrive in a variety of agro-ecological zones. The majority

of the land in our nation is utilized for agriculture, which creates semi-finished products. Corn is

also a semi-finished agricultural product. Corn has economic value in every part of the plant,

including the grain, leaves, main crop stalk, tassel, and cob, which may all be utilized to make a

wide range of food and non-food goods. Corn is farmed in India throughout the year, including the

kharif, Rabi, and summer seasons. After harvesting with a sickle and manually plucking the cob,

the cob is dehisced by hand to remove its outer sheath, and more grain is obtained by shelling the

cob conventionally, i.e., by pounding the dehisced cobs with sticks, fingers, or a sickle, etc. Farmer

women are mostly responsible for this activity.

Vegetable patties are among the most popular processed meat products in Malaysia and

other areas of the world. Some of the reasons for their widespread appeal are their low cost,

availability in a variety of flavors, and longer shelf life. Extensive research has been undertaken
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on the use of various types of fat substitutes and plant dietary fiber in processed meat products to

improve dietary fiber and minimize fat content.

Local Literature

Children's low nutritional status and food habits are a common issue in developing nations

such as the Philippines, where poverty and overpopulation prevail. According to studies, four out

of ten Filipino homes fail to offer nutritionally enough meals to their children due to a lack of

funds to purchase enough food (Laguna, 2015). Malnutrition, hunger, and other health-related

disorders are thus on the rise at an alarming rate.

According to the Social Weather Station Survey (SWS) conducted in the first quarter of

2015, 36% of the Filipino population is "food poor." Filipinos consume five meals each day:

breakfast, morning snack, lunch, afternoon snack, and supper (Hamlett, 2015). Unlike other

cultures, Filipinos enjoy eating veggies such as squash. Unfortunately, since the introduction of

urban diets, most Filipino lunches have become no less healthful, consisting primarily of processed

meals, refined carbs, and high-fat content. According to a poll, Filipinos' consumption of cereals

and cereal goods, which include bakery items, noodles, and snack foods produced from wheat

flour, has grown during the previous thirty years, but their consumption of fruits and vegetables

has decreased dramatically (FAO, 2006). The progressive drop in vegetable consumption by

Filipinos from 145 grams per day in 1978 to 110 grams per day in 2008 explains the growth in

nutritional deficit among children (Fernandez, 2015). Vegetables are abundant in fiber and low in

fat, sugar, salt, and calories (Mayo Clinic, 2014). Consuming veggies on a regular basis aid in the

maintenance of a healthy and balanced lifestyle. (Cepeda, 2015) Clearly, children who have
 25

experienced hunger may not always receive adequate, safe, and nutritious food to maintain a

healthy and active lifestyle.

According to Eleogo & Lena Canet, Commercial Production of Fish Squash Patties Using

Local Milkfish (Bangus) (February 14, 2021). Patties of fish (Chanos) and squash (Kalabasa) are

on the menu. Another concept being pursued by researchers in the Philippines is the combination

of Fish (Chanos) and Squash (Kalabasa) owing to its stimulating benefits and amazing flavor

combinations. Flaked Bangus, ground squash, refined salt, phosphate, chilled water, TVP powder,

carrageenan, isolate, chilled water, refined sugar, MSG, baking powder, garlic chopped, BF blend,

black pepper, meat enhancer, onion chopped, hamburger seasoning, milk, eggs, and breadcrumbs

are the ingredients used to make Fish Squash Patties. The preparation method included combining

all ingredients, shaping into a patty and refrigerating for 20 minutes, cooking, and packing. The

tested sample of Fish Squash Patties passed all microbiological quality parameters, including

Aerobic plate count (less than 104 cfus/g pieces), Coliform count (less than 102 cfus/g sample),

yeast and molds count (less than ten cfus/g sample), Escherichia coli count (less than ten cfus/g

sample), and salmonella determination (adverse). The researchers utilized patterns that did not

provide any positive signs of bacteria or other microorganisms. Then it was created by thoroughly

disinfecting all utensils and raw materials. Based on the evaluation of one hundred (100)

respondents on the sensory quality of Fish-Squash Patties, the following levels of acceptability

were determined: Appearance with a weighted mean of 4.36 was accepted, Aroma with a weighted

mean of 4.7 was accepted, and Taste with a weighted mean of 4.71 was very acceptable.

According to Philipp J Vet Anim Sci 2012, patties with varied amounts of banana peduncle

powder (BPP) (0.0, 0.5, 1.0, 1.5, and 2.0 percent) were processed to evaluate the influence on
 26

chemical composition, cooking recovery, sensory qualities, and production cost. The chemical

makeup of the treatments, such as moisture, crude fiber, and nitrogen-free extract content, was

identical. With rising levels of BPP, the ash, crude fat, and potassium contents usually rose,

whereas crude protein dropped. The therapy had no effect on cooking recovery, according to the

results of the evaluation in Cavite. Except for off-flavor, sensory examination found that other

criteria studied were identical. Taking into account all of the sensory factors tested, an inclusion

rate of up to 1% can result in a product with comparable palatability to the control. Every 0.5

percent BPP replacement in the product resulted in a 3.2 percent reduction in the cost of

manufacture of patties.

In terms of output and employment, the corn industries are critical to the agricultural

economy in the Philippines. However, both industries are hampered by inefficiencies in the

marketing chain (e.g., high transaction costs, weak quality assurance). Farmers also have trouble

receiving short-term loans from banks, so they turn to high-interest informal loans.

Bukidnon [Philippines] residents were polled to identify the technique employed in upland

corn farming. According to the findings, 55 percent of respondents chose traditional types, while

the remainder preferred newer varieties (HYVs). Planting HYVs resulted in higher amounts of

fertilizer and pesticide input. The results of the HYV technology production function revealed that

fertilizer use (nitrogen and potassium) and hired labor were significant in explaining output

increase. Farmers that use conventional varieties rely heavily on farm expansion and hired labor

as sources of productivity growth. Farmers were shown to be financially restricted when it came

to adopting new technology. Accounting for non-cash family work, those planting HYVs had a

greater benefit-cost ratio (BCR) than those planting conventional varieties, according to
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profitability research. To encourage increased maize output in the uplands, we must alleviate

farmers' economic limitations.

Profitable cucurbit crops include ampalaya, squash, upo (bottle gourd) and cucumber, corn.

The average cost of production per hectare was P10,694 for ampalaya, P4,970 for upo, P4,234 for

cucumber, and P3,584 for squash. Squash farmers earned the greatest net returns per hectare, at

P14,086 per hectare, followed by bottle gourd producers, who earned P9.023. Cucumber farmers

earned P8,137, while ampalaya growers earned P7,275. The average farmed farm size was less

than a hectare. The majority of the produce, 93 percent, was delivered to Metro Manila, with the

remaining 7 percent traded in Batangas (Philippines). Assembler-wholesalers, wholesalers, and

retailers served as market middlemen, with assembler-wholesalers serving as the primary

connection. The longest chain went from the manufacturer through the assembler-wholesaler to

the wholesaler to another wholesaler to the store and lastly to the consumer. The quickest path was

from the manufacturer to the store to the customer. Farmers and dealers weighed size, current

pricing, and product quality when deciding on a price.

 28

Conceptual Paradigm/ Framework

Input Process Output

The profile of the respondent Process in preparing

squash and corn Patty:
Name The development of squash and
1.1 Boiling corn party and its acceptability.
Age
1.2 Peeling
Sex
1.3 Mixing
Standardize recipe
1.4 Frying
2C Smashed Yellow
squash cooking process of
squash and corn patty
1C Cooked corn

1 ½ C APF
Mashing
1 ½ Baking Powder

½ tsp Salt Cutting

2 eggs Mixing

2tbsp Sugar Frying

2Tbsp Butter Melted

Acceptability of squash and corn

party in terms of:

outside characteristics:

color- nice

size- good

inside characteristics

texture - soft and moist

flavor- well balanced

 29

The input contains the characteristics of squash and corn patty. The process consists of
experimental design that helps the researcher identify the analysis to the human senses in terms of
age and sex for the purposes of evaluating consumer products. And the output consists of the
expected output of the study, and a finalizing squash and corn patty.

Definition of terms

For better understanding of the study, the following terms are defined operationally:

Corn. It refers to a tall annual cereal grass originally domesticated in Mexico and widely grown

for its large, elongated ears of starchy seeds. (Merriam webster 1828)

Diffusion of Innovation Theory. This term refers to the adaptation of a new idea that a person

does something differently than what they had previously to create a new product or innovation.

Patties. It refers to a small, flattened cake of minced food as used in this study it serves in a various

way and use some ingredients.

Textured Vegetable Protein. This term refers to a soy meat's defatted soy flour product, a by-

product extracting soybean oil. It is used as a meat extender. (WP)

Squash. Is a vegetable that is widely grown in Turkey. The seed is regarded as an important source

of protein. According to Turkish, farming is employed for edible squash production. Squash plays

an important role in human diet, since 100 g of squash fruit contains 1.4 g protein.
 30

CHAPTER III

Methodology of the Research

This chapter presents a description of the research method and technique, population of the

respondents, description of respondents, research instruments, data collection procedure and

statistical treatment used.

Methods and Techniques

The researcher will be using both descriptive and survey research methods in researching

the topic “THE DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS

ACCEPTABILITY” with that said the researcher is using descriptive research because it is a type

of research that describes a population, situation, or phenomenon that is being studied. It focuses

on answering the how, what, when, and where questions of a research problem, rather than the

why and survey method because the method of collecting the data will enlighten the researchers

about what and how consuming processed foods affects the lives of the respondents.

According to Manuel and Mendel (2007), Descriptive research involves the description,

recording, analysis and interpretation of the present nature, composition or processes of

phenomena. The focus is on prevailing conditions, or how a person, group, or thing behaves or

functions in the present. It often involves some type of comparison or contrast.

According to Aquino (2005) Descriptive research as defined Fact-finding with adequate

interpretation. Descriptive research is something more and beyond just data gathering; the latter is
 31

not reflective thinking or research. The true meaning of the data collected should be reported from

the point of view of the objectives and basic assumption.

Population and Sample

The selected residents from Plaridel Bulacan, Alauli Apalit and Sta. Maria Minalin

Pampanga are 30 respondents from Plaridel Bulacan, 30 respondents from Alauli Apalit, and 30

respondents from Sta. Maria Minalin Pampanga with a total of 90 were chosen as the respondents

of this study. The researchers have chosen convenience random sampling for their research. The

researcher considered 90 selected participants. They were chosen because it is only around the

nearby community.

Research Instrument

The researchers will be using a formulated survey questionnaire that will be used to gather

data in the form of a checklist. It is composed of twenty (20) items, 5 each for Appearance, Texture,

Taste, and Aroma that will be answered by checking the box indicating the preference of the

respondents. It was constructed to determine the level of acceptance of the respondents to the

newly developed patty.

 32

Questionnaire Survey

Personal Profile

Name:

Age:

Sex: ___ male ____ female

Directions: Put a check to rate the following items which describes the best about the product.
For each statement, rate the following on according to the scale of 1 to 5.

5 – Highly Acceptable

4 – Acceptable

3 – Moderately Acceptable

2 – Slightly Acceptable

1 – Not Acceptable

APPEARANCE 1 2 3 4 5
1. The Squash and Corn
Patty is visually
appetizing to the eyes.

2. The Squash and Corn

patty is visually
mouthwatering.

3. The product appearance

has value

4. The Squash and Corn

color blended very well in
the patty.
 33

5. The overall appearance of

the patty is acceptable.

TEXTURE 1 2 3 4 5
1. The product is a bit
chewy.
2. The product is not oily
and fatty.

3. The product is savory and

juicy.

4. The product is dense and

moisten.

5. The overall texture of the

product is acceptable.

TASTE 1 2 3 4 5
1. The product has a right
amount of sweetness and
saltiness.

2. There is no after taste on

the patty.

3. The flavor of Squash and

Corn complements to the
patty.

4. The flavor of the patty is

comparable to the regular
patty.

5. The Squash and Corn

patty has an acceptable
Flavor and taste.

AROMA 1 2 3 4 5
1. The Squash and Corn
patty smells appetizing
2. The Squash and Corn
patty smells the same as
the aroma of a regular
patty.
 34

3. It has an appealing aroma.

4. It has a wonderful and
flavorful smell.
5. The Squash and Corn
patty has an acceptable
and pleasant aroma.

Statistical Treatment

To interpret the gathered data, the researchers will use the following treatment:

Slovin’s Formula to determine and calculate the sample size from the population of

Mary Grace Sto Nino Plaridel Bulacan, respondents from Sitio Alauli Tabuyuc Apalit, and

respondents from School Boulevard Street Sta. Maria Minalin Pampanga.

Formula:

n=N/(1+Ne2)

where N is the population size, e is the margin of error which denotes the allowed

probability of committing an error and n is the number of samples.

Frequency and Percentage to estimate the population’s characteristics or the

demographics.

(frequency) (Percentage)
 35

Where f is the Frequency and T is the Period. And where the % is the percentage. f is the

frequency, N for the number of cases.

Mean to measure the perception of the respondents

(Mean)

Where X is the mean. E is the sum of all data points, and N is the number of data points.

Likert Scale

The Likert Scale is a rating scale used to assess individuals' attitudes, perceptions, and

behaviors. This scale is intended to ascertain the cognitive and affective components of

respondents' judgments of a sequence of statements about a topic.

To interpret the weighted mean, the following scales were used.

Range Descriptive Rating

4.50 - 5.00 Highly Acceptable

3.50 - 4.49 Acceptable

2.50 - 3. 49 Moderately Acceptable

1.50 - 2.49 Slightly Acceptable

1.00 - 1.49 Not Acceptable

 36

Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter deals with the finding, analysis and interpretation of the data gathered. The tables are
presented logically to answer the problem of the study.

Table 1. Frequency and Percentage as to Age

AGES FREQUENCY PERCENTAGE

16 – 30 55 61%

31 – 50 28 31%

51 - 65 7 8%

Total 90 100%

Show cased in Table 1. is the respondent’s profile as to age which shows that majority of

the respondents were ages 16-30 indicate by the frequency of 55 or about 61%, were ages 31-50

indicate by the frequency of 28 or about 31% and ages 51-65 which were frequency of 7 or about

8%. These findings support that the most of respondents are dominated by ages 16-30

Table 2. Frequency and Percentage as to Sex

GENDER FREQUENCY PERCENTAGE

MALE 42 47%

FEMALE 48 53%

TOTAL 90 100%
 37

Table 2 shows the Frequency Distribution of Respondents in terms of Gender. The Gender

of each respondent was recorded and computed to get the frequency and percentage.

Out of 90 total respondents, 42 of the total respondents were male which garnered 47% percent of

the population. While, 48 of the remaining total respondents were female and this garnered 53%

percent of the population.

Table 3. Weighted Mean as to Texture

TEXTURE WM VERBAL
INTERPRETATION

1. The product is a bit 4.23 Acceptable

chewy

2. The product is not oily 4.35 Acceptable

and fatty
3. The product is savory 4.12 Acceptable
and juicy.

4. The product is dense 4.35 Acceptable

and moisten.

5. The overall texture of 4.56 Highly Acceptable

the product is
acceptable
Total : 4.32 Acceptable

● Table 3 Shown in this table is the respondent’s taste regarding the texture of the

product starting with the highest weighted mean of 4.56 refers to it is overall texture of the

product is acceptable with a verbal interpretation of Highly acceptable followed by the

question the product is dense and moisten has a 4.35 with weighted mean. Following third

to the highest is the questions the product is bit chewy have a weighted mean of 4.23. The

total mean of the table respondent’s is 4.32 with a verbal interpretation of acceptable
 38

Table 4.Weighted Mean as to Appearance

APPEARANCE WM VERBAL INTERPRETATION

1. The Squash and Corn 4.54 Highly Acceptable

Patty is visually
appetizing to the eyes.
2. The Squash and Corn 4.41 Acceptable
patty is visually
mouth-watering.
3. The product 4.4 Acceptable
appearance has value

4. The Squash and Corn 4.5 Highly Acceptable

color blended very
well in the patty.
5. The overall 4.44 Acceptable
appearance of the
patty is acceptable.
Total: 4.45 Acceptable

Table 4 illustrates the respondent’s acceptability regarding the appearance of product. First

with the highest weighted mean of 4.54 The Squash and Corn Patty is visually appetizing to the

eyes Next one is the Squash and Corn Patty appearance is acceptable with a weighted mean of

4.45 also has a verbal interpretation of acceptable. Going to the third one the patty is visually

mouthwatering with 4.41 weighted mean. The fourth question is the product appearance has value

have a weighted mean of 4.4 It has a verbal interpretation of Acceptable.

 39

Table 5. Weighted Mean as to Taste

TASTE WM VERBAL
INTERPRETATION
1. The product has a 4.42 Acceptable
right amount of
sweetness and
saltiness.
2. There is no after taste 4.42 Acceptable
on the patty.
3. The flavor of Squash 4.34 Acceptable
and Corn
complements to the
patty.
4. The flavor of the 4.28 Acceptable
patty is comparable to
the regular patty.
5. The Squash and Corn 4.06 Acceptable
patty has an
acceptable Flavor and
taste.
Total : 4.30 Acceptable

Table 5 Acceptability of the respondents regarding the taste shows the table with the same highest

weighted mean 4.42 also 4.42 and with a verbal interpretation of acceptable, the product has the

right amount of sweetness and saltiness. Moving to the third the flavor of Squash and Corn

complements to the patty with the weighted mean of 4.34. Followed by the question The flavor of

the patty is comparable to the regular patty with the weighted mean 4.28 and The Squash and Corn

patty has an acceptable flavor and taste weighted mean of 4.06. Grand mean of this table is 4.30

with a verbal interpretation of Acceptable

 40

Table 6. Weighted Mean as to Aroma

AROMA WM VERBAL
INTERPRETATION

1. The Squash and Corn 4.50 Highly Acceptable

patty smells appetizing

2. The Squash and Corn 4.34 Acceptable

patty smells the same
as the aroma of a
regular patty.
3. It has an appealing 4.46 Acceptable
aroma.

4. It has a wonderful and Highly Acceptable

flavorful smell.
4.5
5. The Squash and Corn Highly Acceptable
patty has an
acceptable and 4.56
pleasant aroma.
Total : 4.48 Acceptable

Table 6 represents the respondent taste in aroma. The highest weighted mean of 4.56 It has

an appealing aroma and have verbal interpretation of Highly acceptable. The second to highest

question is the Squash and Corn patty smells the same as the aroma of a regular patty have a

weighted mean of 4.50. The next question is It has a wonderful and flavorful smell the weighted

mean of 4.50. have verbal interpretation of Highly acceptable the total weighted mean is 4.48 with

a verbal interpretation of Acceptable.

 41

Chapter V

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATION

This chapter presents the important aspects of the study: the findings and the conclusion
arrived at by the researchers, along with recommendation in the hope of providing insights about
the study, interested readers and future researchers.

Summary of Findings

Most of the respondents were Male as indicated in the frequency of 54 or about 60%
likewise the respondents belonged to ages 15-22 as indicated by the frequency of 33 or about 37%.
Also, most of the respondents are included in the middle-class income bracket which garnered
88% of the respondents.

Major Findings

1. For the Appearance, the highest weighted mean was 4.54 % which is “The Squash and Corn
Patty is visually appetizing to the eyes” and interpreted as Highly acceptable.

2. In terms of Texture, the highest weighted mean was 4.56% which is “The overall texture of
the product is acceptable " and interpreted as Highly acceptable

3. For the Taste, the highest weighted mean was 4.42% which is “The product has a right
amount of sweetness and saltiness” same with "There is no after taste on the patty" with
weighted mean of 4.42% and interpreted as Acceptable

4. For the Aroma, the highest weighted mean was 4.56% which is “The Squash and Corn patty
smells appetizing “and interpreted as Highly acceptable.

Conclusion

Based on the findings, the following conclusion was shown:

1. The researchers found out that in the category of Taste, “The flavor of the patty is comparable
to the regular patty” is most answered by the respondents.

2. The researchers also found out that in the categories of Taste by the question the product has a
right amount of sweetness and saltiness and there is no after taste on the patty with both
weighted mean of 4.42 %

3. The researchers was able to know that in terms of Texture of the product is dense and moisten.

4. The researchers concluded that the overall appearance of the patty is acceptable.
 42

5. In terms of the Aroma category, majority of the respondents answered that “It has a wonderful
and flavor smell” as to why the squash corn patty is smells appetizing to respondents.

Recommendations

1. The researchers assessed the acceptability of Squash and Corn Patty. After all questioning

tabulated and interpreted, the researchers came up with the following recommendation for

future references.

2. The researchers make this research as to guide the future researchers to create a different

version of healthy patty and various types.

3. The researchers suggest further research for the improvement of Squash and Corn Patty.

4. This research can be used by future researchers as a guide who wish to make a new version

of a healthy Squash and Corn Patty.

5. This research will make a big impact on every student who knows cooking very well, they

can add some more Ingredients that can help to enhance the flavor and appearance

6. This research will help the future researchers to create a new healthy product that can help

the community give some ideas on how to create a healthy version of patty.
 43

Bibliography

https://libguides.usc.edu/writingguide/theoreticalframework

Abend, Gabriel. "The Meaning of Theory." Sociological Theory 26 (June 2008): 173–199;

Swanson, Richard A. Theory Building in Applied Disciplines. San Francisco, CA: Berrett-Koehler

Publishers 2013.

https://www.yourarticlelibrary.com/social-research/6-main-roles-of-theory-for-research/9281

https://cjni.net/journal/?p=1444

Rogers, E. (2003). Diffusion of Innovations. Fifth edition. Free Press: New York.

Kaminski, J. (Spring 2011).Diffusion of Innovation Theory Canadian Journal of Nursing

Informatics, 6(2). Theory in Nursing Informatics Column. https://cjni.net/journal/?p=1444

https://doi.org/10.3390/nu11020444 Kallas, Z.; Vitale, M.; Gil, J.M. Health Innovation in Patty

Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay,

Purchase Intention and Hedonic Evaluation. Nutrients 2019, 11, 444.

https://jms.mabjournal.com/index.php/mab/article/view/1505/18

https://iopscience.iop.org/article/10.1088/1742-6596/1254/1/012017/meta

https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3785679

Eleogo, Felicidad A. and Canet, Lena, Commercial Production of Fish Squash Patties Utilizing

local Milkfish (Bangus) (February 14, 2021). Available at SSRN:

 44

https://www.pjvas.org/index.php/pjvas/article/view/52

CM Bueno, SA Sedano, ED Beltran, AB Sapi- Philippine Journal of 2014

Articles

https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf

Juliana Wanjiru Maina Murang’a University of Technology, Department of Food Science and

Technology, Kenya. Sinesio F, Saba A, Peparaio M, Civitelli ES, Paoletti F, Moneta E. Capturing

consumer perception of vegetable freshness in a simulated real-life taste situation. Food Research

International. 2018; 105:764-771.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275678/

Differential functional magnetic resonance imaging response to food pictures in successful weight-

loss maintainers relative to normal-weight and obese controls.

McCaffery JM, Haley AP, Sweet LH, Phelan S, Raynor HA, Del Parigi A, Cohen R, Wing RR

NOTES IN CHAPTER 2

https://libguides.usc.edu/writingguide/theoreticalframework

Abend, Gabriel. "The Meaning of Theory." Sociological Theory 26 (June 2008): 173–199;

Swanson, Richard A. Theory Building in Applied Disciplines. San Francisco, CA: Berrett-Koehler

Publishers 2013.
 45

https://www.yourarticlelibrary.com/social-research/6-main-roles-of-theory-for-research/9281

https://cjni.net/journal/?p=1444

Rogers, E. (2003). Diffusion of Innovations. Fifth edition. Free Press: New York.

Kaminski, J. (Spring 2011).Diffusion of Innovation Theory Canadian Journal of Nursing

Informatics, 6(2). Theory in Nursing Informatics Column. https://cjni.net/journal/?p=1444

https://doi.org/10.3390/nu11020444 Kallas, Z.; Vitale, M.; Gil, J.M. Health Innovation in Patty

Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay,

Purchase Intention and Hedonic Evaluation. Nutrients 2019, 11, 444.

https://jms.mabjournal.com/index.php/mab/article/view/1505/18

https://iopscience.iop.org/article/10.1088/1742-6596/1254/1/012017/meta

https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3785679

Eleogo, Felicidad A. and Canet, Lena, Commercial Production of Fish Squash Patties Utilizing

local Milkfish (Bangus) (February 14, 2021). Available at SSRN:

https://www.pjvas.org/index.php/pjvas/article/view/52

CM Bueno, SA Sedano, ED Beltran, AB Sapi- Philippine Journal of 2014

https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf
 46

Juliana Wanjiru Maina Murang’a University of Technology, Department of Food Science and

Technology, Kenya. Sinesio F, Saba A, Peparaio M, Civitelli ES, Paoletti F, Moneta E. Capturing

consumer perception of vegetable freshness in a simulated real-life taste situation. Food Research

International. 2018; 105:764-771.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275678/

Differential functional magnetic resonance imaging response to food pictures in successful weight-

loss maintainers relative to normal-weight and obese controls.

McCaffery JM, Haley AP, Sweet LH, Phelan S, Raynor HA, Del Parigi A, Cohen R, Wing RR

Am J Clin Nutr. 2009 Oct; 90(4):928-34.

lowest number in the Likert Scale used in this study.

NOTES IN CHAPTER 3

Descriptive Design Definition (date retrieved: Dec. 16, 2017)

http://study.com/academy/lesson/descriptive-research-definition-example-types.html

Descriptive Research Design (date retrieved: Aug. 15, 2016)

http://www.aect.org/edtech/ed1/41/41-01.html
 47

Descriptive (date retrieved: May 18, 2015)

http://lynn-library.libguides.com/c.php?g=549455&p3771803#s-lg-box-11654508

Simple Random Sample (date retrieved: Dec. 13, 2016)

www.investopedia.com/terms/s/simple-random-sample.asp

Simple Random Sampling (date retrieved: Nov. 4, 2012)

www.statisticshowto.com/simple-random-sample/

Random Sampling (date retrieved: Nov. 8, 2016)

http://stattrek.com/m/sampling/simple-random-sampling.aspx

Simple Random Sampling Technique (date retrieved: Oct. 25, 2015)

http://dissertation.laerd.com/simple-random-sampling.php

Questionnaire (date retrieved: Feb. 16, 2017)

http://explorable.com/questionnaire-example

Questionnaire Definition (date retrieved: April 17, 2015)

www.researchconnections.org/childcare/datamethods/survey.jsp
 48

Appendices
Questionnaire

Personal Profile

Name:

Age:

Sex: ___ male ____ female

Directions: Put a check to rate the following items which describes the best about the product.
For each statement, rate the following on according to the scale of 1 to 5.

5 – Highly Acceptable

4 – Acceptable

3 – Moderately Acceptable

2 – Slightly Acceptable

1 – Not Acceptable

APPEARANCE 1 2 3 4 5
6. The Squash and Corn
Patty is visually
appetizing to the eyes.

7. The Squash and Corn

patty is visually
mouthwatering.

8. The product appearance

has value

9. The Squash and Corn

color blended very well in
the patty.

10. The overall appearance of

the patty is acceptable.
 49

TEXTURE 1 2 3 4 5
6. The product is a bit
chewy.
7. The product is not oily
and fatty.

8. The product is savory and

juicy.

9. The product is dense and

moisten.

10. The overall texture of the

product is acceptable.

TASTE 1 2 3 4 5
6. The product has a right
amount of sweetness and
saltiness.

7. There is no after taste on

the patty.

8. The flavor of Squash and

Corn complements to the
patty.

9. The flavor of the patty is

comparable to the regular
patty.

10. The Squash and Corn

patty has an acceptable
Flavor and taste.

AROMA 1 2 3 4 5
3. The Squash and Corn
patty smells appetizing
4. The Squash and Corn
patty smells the same as
the aroma of a regular
patty.
5. It has an appealing aroma.
 50

6. It has a wonderful and

flavorful smell.
7. The Squash and Corn
patty has an acceptable
and pleasant aroma.

Thank you very much for your cooperation and God bless us all!
 51

Letter of Request to Validate the Questionnaire

March 16, 2022

Mam. Marilou Pagsibigan

Faculty

College of Education

Bulacan State University

Dear Ma’am:

Greetings!

We, Alyssa Faye Mandap, Dave Joshua Patawaran and Christian Ventura BTVTED students from
Bulacan State University are currently conducting a research paper entitled ‘THE
DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS ACCEPTABILITY would
like to request your expertise by evaluating the attached questionnaire.

Thank you very much and hoping for a favorable response on this request.

Very truly yours,

Alyssa Faye Mandap

Dave Joshua Patawaran

Christian Ventura

Noted:

(SGD) JOVITA E. VILLANUEVA, EdD

Research Professor

Validated by:

Ma’am. Marilou Pagsibigan

Date of Validation: March 18

 52

March 9, 2022

Mam. Melissa Simpao

Faculty

College of Education

Bulacan State University

Dear Ma’am:

Greetings!

We, Alyssa Faye Mandap, Dave Joshua Patawaran and Christian Ventura BTVTED students from
Bulacan State University are currently conducting a research paper entitled ‘THE
DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS ACCEPTABILITY would
like to request your expertise by evaluating the attached questionnaire.

Thank you very much and hoping for a favorable response on this request.

Very truly yours,

Alyssa Faye Mandap

Dave Joshua Patawaran

Christian Ventura

Noted:

(SGD) JOVITA E. VILLANUEVA, EdD

Research Professor

Validated by:

Ma’am. Melissa Simpao

Date of Validation: 03/17/22

 53

March 9, 2022

Sir. Peter Noel Peralta

Faculty

College of Education

Bulacan State University

Dear Sir:

Greetings!

We, Alyssa Faye Mandap, Dave Joshua Patawaran and Christian Ventura BTVTED students from
Bulacan State University are currently conducting a research paper entitled ‘THE
DEVELOPMENT OF SQUASH AND CORN AS PATTY AND ITS ACCEPTABILITY would
like to request your expertise by evaluating the attached questionnaire.

Thank you very much and hoping for a favorable response on this request.

Very truly yours,

Alyssa Faye Mandap

Dave Joshua Patawaran

Christian Ventura

Noted:

(SGD) JOVITA E. VILLANUEVA, EdD

Research Professor

Validated by:

Sir. Peter Noel Peralta

Date of Validation: 03/12/22

 54

Curriculum Vitae

Alyssa Faye Mandap

Address: #190 Alauli Tabuyuc, Apalit, Pampanga

Contact Number: 09552874415

Email Address: afayemandap28@gmail.com

______________________________________________________________________________

OBJECTIVE:

To work in an institution where I can establish my knowledge in cooking and communication

skill.

PERSONAL DATA:

Birthday: July 28, 2000

Age: 21

Height: 5’2

Weight: 49kg

Nationality: Filipino

Civil Status: Single

Religion: Roman Catholic

SKILLS AND QUALIFICATION:

Bread and Pastry NCII Holder

Responsible and hardworking learner

Self –discipline

Goal Oriented

Excellent Attendance
 55

Cooking skills

TRAININGS AND SEMINARS ATTENDED:

⮚ Holy child assessment center

Masantol, Pampanga

February 2018

EDUCATION BACKGROUND:

Collage Level: Bulacan State University

City of Malolos, Bulacan

Secondary High School: St. Augustine In

stitute of Pampanga

San Agustin, San Simon, Pampanga

(2017-2019)

Junior High School level: Apalit High School)

Sulipan Apalit, Pampanga

(2013-2017)

Elementary level: Sto. Rosario Elementary School

Tabuyuc Apalit, Pampanga

(2004-2013)

CHARACTER REFERENCES:

⮚ Ms. Jezrel Pagsanjan (Teacher)

St. Augustine Institute of Pampanga

 56

09553580426

⮚ Ms. Arlene Dungo (Teacher)

St. Augustine Institute of Pampanga

09358435612

I hereby certify that the above information are true and correct to the best of my knowledge
and beliefs

Alyssa Faye M. Mandap

Applicant
 57

DAVE JOSHUA G. PATAWARAN

Address: 380, Sta. Maria Minalin, pampanga

Cell #: 09267366421

Email : davejoshua.patawaran.g@bulsu.edu.ph

OBJECTIVES:

To obtain a position at your company where a can maximize my management

skills, and quality assurance, program development and training experience.

SUMMARY SKILLS:

Good time management and organizational skills

Good communication and strong interpersonal skills

Physically fit and active with a strong awareness

Patient, excellent communication, listening and persuasion skills Ability to learn new skills

EDUCATIONAL BACKGROUND:

Elementary : St. Augustine Institute of Pampanga

Sta Cruz, San Simon, Pampanga

March 2013

Junior High School : St. Augustine Institute of Pampanga

San Jose, San Simon, Pampanga

March 2017
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Senior High School : St. Augustine Institute of Pampanga

San Agustin San

Simon Pampanga
March 2019

PERSONAL INFORMATION:

Age : 22 years old

Date of Birth : August 24, 2000

Place of Birth : Manila

Gender : Male

Civil Status : Single

Religion : Catholic

Height : 5’5

Weigh t : 68kg

Language : Filipino, English

I hereby certify that above information herein are true and correct with the best of my
knowledge and belief.

_______________________
Dave Joshua G. Patawaran

Applicant’s Signature
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VENTURA, CHRISTIAN T.
MARY GRACE VILLAGE, STO NIÑO, PLARIDEL, BULACAN

ventura.christian12＠gmail.com

09365365472

PROFESSIONAL OBJECTIVES

Seeking a challenging opportunity where I will be able to utilize my strong organizational

skills, educational background, and ability to work well with people, which will allow me
to grow personally and professionally.

WORK EXPERIENCE

JOLIBEE SERVICE CREW

● Kitchen Crew ( 2016 – 2017 )

SKINTEC ADVANCE INC.

● Marketing Assistant ( 2017 – 2019 )

TEA HAVEN

● Barista (2020-2021)

EDUCATION ATTAINMENT

TERTIARY : BULACAN STATE UNIVERSITY

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BACHELOR OF TECHNICAL VOCATIONAL TEACHER

EDUCATION WITH SPECIALIZATION IN FOODS AND SERVICE
MANAGEMENT

2019 – PRESENT

: BULACAN POLYTECHNIC COLLEGE

HOTEL RESTAURANT SERVICES

(GRADUATED) S.Y. 2014 - 2016

SECONDARY : DR. FELIPE NATIONAL HIGH SCHOOL

AGNAYA, PLARIDEL, BULACAN

(GRADUATED） S.Y. 2010 – 2014

PRIMARY ：CENTRAL ELEMENTARY SCHOOL

POBLACION, PLARIDEL, BULACAN

PERSONAL INFORMATION
(GRADUATED S.Y. 2004- 2010)

Date of Birth: March 12, 1998

Age: 24 years old

Sex: Male

Citizenship: Filipino

Civil Status: Single

Height: 5’8

Weight: 62 kg

Religion: Jehovah’s Witness

Language Spoken: Tagalog, English and Sign Language

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Address: 709 B Mary Grace Village, Sto Niño,

Plaridel, Bulacan

SKILLS AND ABILITY

⮚ I am self ‐ motivated, responsible, fast learner, good communicator, hardworking and

trustworthy.

CHARACTER REFERENCES

⮚ Mr. Heleanore Acosta

Banga, Plaridel, Bulacan

0933-462-8172

I hereby certify that the above information are true and correct to the best of my ability
and knowledge.

CHRISTIAN T. VENTURA

APPLICANT