Name of Researcher: School/School District: LOPEZ NATIONAL

Angel Resuma CONPREHENSIVE HIGH SCHOOL

Julie Ann Oquialda
Crystele Leobit
Justine Ocampina
Grade Level:12 Track: Technical Vocational Livelihood Strand: HE

ACCEPTABILITY, MARKETABILITY AND PROFATIBILITY OF

SQUASH WITH CHOCOLATE SYRUP SNACK

Introduction

Squash (Cucurbita maxima) is commonly known in the Visayan language as kalabasa has
long been used in the Philippines as fleshy vegetables. It belongs to the genus of “Cucurbitaceae”
or cucurbits. Some varieties of squash produce edible flowers, but each kind distinct in shape,
color, size and flavor. Regardless of variety, all parts of the squash are edible. Like other
cucurbits, squash is recognized as an important source of vitamins and minerals just like
vitamins A and C; it also contains calcium and iron. According to Moreno (2015), squash is
protected by a hard rind and grown in the country throughout the year; it is usually grown in
backyard and it is also marketable for its immature fruits, young shoots, flowers, and seeds. In
culinary applications, squash is flexible. It is a very valuable, though still underestimated, raw
material. Its fruits may be used to produce pomace juices and naturally turbid juices, pomaces
and mousses, jams and marmalades, as well as candied and dried snacks. Also, it can be added to
a soup, use for salads, can be baked whole or sliced, and can be added to other processed foods.

Squash plants grow quickly; it is one of the most abundant vegetables in the Philippines,
which is why it is not very expensive. When it comes to culinary applications, squash is really
flexible. It can be added to a soup, use for salads, can be baked whole or sliced, and can beaded
to other processed foods.
  As stated in the study of Brennan, Nor, et al (2013), pumpkin products confer natural
sweetness, desirable flavors and β-carotene, a vitamin A precursor when added as ingredients
extruded snacks. Also, it has carbohydrates that provide us energy, little protein and almost no
fat. Moreover, its yellow color indicates that squash is filled with mineral provitamin A that
plays a critical role in maintaining a healthy eye vision. In terms of minerals, squash contains
magnesium, potassium, manganese, copper, phosphorus, calcium, and iron. It is also a very good
source of carotenoids and other important anti-inflammatory and antioxidant compounds.

Through this experimental research, the researchers were motivated to develop nutritionally
delicious snacks using squash as the main ingredient. Nutritionally delicious and affordable food
provides nourishment, promotes health and growth, and pleasing to taste buds at reasonable cost.

 
Statement of the Problem
This study aims to determine the acceptability, marketability and profitability of squash with
chocolate syrup snack

1. What is the level of acceptability of squash with chocolate syrup in term of:
1.1 Palatability
1.2 Nutritional Content
1.3 Appearance
2. What is the level of marketability of the squash with chocolate?
3. What is the level of profitability of the squash with chocolate?
Scope and Delimitation of the Study

This study about “Squash with chocolate syrup snack” aims to determine the general
acceptability of squash as a cone. There will be 10 untrained panelists chosen to evaluate the
Acceptability, marketability and profitability of the product. In addition to this, 50 students from
Lopez National Comprehensive High school especially from Home Economics Vocational will
be selected at random in order to know their perspective regarding the acceptability of the
Squash Cone. The selected students will be given the research product to be evaluated.

Significance of the study

The research study indicates the way of the local crop product Squash with chocolate syrup
which will benefit the following:

Consumer to taste unique kind of squash snack and to be informed of the health benefits of
squash. The squash snack will provide a value-added product that is nutritious and affordable
Food Industry for new and unique products to show and market it in public. They can make a
merchandise of the new product and increase the profit from their work.
Future researchers this may serve as a valuable reference and basis to the students, other
researchers conducting related studies

Definition of Terms
The following terms are defined to facilitate a better understanding of the study:
Acceptability
 describes to something that is socially okay or within realm of what is appropriate.
Marketability.
Ability of a commodity to be sold or marketed
Profitability
the degree to which a business or activity yields profit or financial gain
Palatability
The fact or quality of being acceptable or agreeable to the taste
Nutritional Content
A statement about the amount of a nutrient found in food
Appearance
The visual sensations experienced when a product is viewed on the shelf, as it is being prepared
and when it is presented on the plate.