Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Baybay City Division
BAYBAY CITY SENIOR HIGH SCHOOL
Baybay City, Leyte

Recasting Traditional Treats: Unveiling the Delicacy Wonders of

Glutinous Rice Puto filled with Squash Jam

Researchers:

Sumastre, Jonahmicah

Tablon, Mary Joy

Marte, Ella May

Debalocos, Jael Ann

Olmedo, Andrew

Omalay, Rheymark

Carta, Alfredo

Pecolados, Shiela Mae

Servande, Hilaire Danielle

Solmayor, Mark Lou

2023

Adviser: Rebecca Tan

 CHAPTER I
INTRODUCTION

Background of the Study

According to De Villa, B.D., et al. (2022), kakanin plays a significant

part in the historical, aesthetic, gastronomic, social, and symbolic aspects of

the Filipino people. It helped the Filipinos develop their unique cultural

identity. It gives important details about the identity and importance of the

Filipino kakanin from published materials, such novels. It tells the stories of

the locals about how their culinary traditions, customs, social ramifications,

and symbolic interpretations came to be.

Aquino (2016) stated that, Puto is the term used by the majority of

Pinoys to describe light, airy steamed cakes made with rice flour. However,

Davao's puto maya is a dish with greater substance; this portion of sticky rice

cooked with coconut milk and a little sugar may likely keep you satiated for

hours. If ripe mangos are in season, the rice is frequently served with thin

slices of the fruit. It is sweet with just a hint of ginger. This meal was created

in Cebu, where it is still available from traveling hawkers. Cebuano immigrants

who arrived in Davao carried a flavor of home with them, and it immediately

became popular. Sikwate, a steaming cup of hot chocolate, is frequently down

puto maya, but some locals prefer the stronger kinutil, a chocolate beverage

spiked with an egg yolk and tuba (palm wine).

The sticky rice cake known as puto maya, also known as glutinous rice

puto, is a Cebu-born creation. Steamed glutinous rice, fresh ginger juice, and

sweetened coconut milk are the main ingredients. It is typically served in

triangle or spherical forms wrapped in banana leaves, with slices of sweet,

ripe mangoes on the side (Manalo, 2021).

The nutritional profile of this type of rice is intriguing and includes high

quantities of protein as well as about 170 calories per container of cooked

rice. Various B vitamins, selenium, zinc, magnesium, copper, and phosphorus

may also be present. However, compared to brown rice and other types of

white rice, this rice may not have as much fiber. This rice contains nearly little

fat or cholesterol of any type. Sticky rice has a number of health advantages,

including the ability to manage diabetes, prevent chronic illnesses, lessen

discomfort, and improve absorption (Staughton, 2021).

Squash, sometimes referred to as summer squash or by its scientific

name, Cucurbita maxima, is high in manganese and has several health

advantages. The vegetables are rich in folate, magnesium, fiber, vitamins A,

B6, riboflavin, phosphorus, and potassium. This mineral aids in improving

bone density and the body's capacity to break down fats and carbohydrates

(Keating, 2018).

A significant source of dietary carotenoids is squash, particularly the

yellow kind. Carotenes, especially - and -carotene, are precursors to vitamin

A, which may play a crucial role in vision and immune system maintenance.

Zeaxanthin and lutein are two additional significant carotenoids found here.

According to the USDA, both types of squash—winter and summer—are

excellent providers of vitamins A, C, and K. Magnesium, potassium,

manganese, copper, phosphorus, calcium, and iron are among the minerals

found in squash (Staughton, 2021).

 Squash can be bitter to some individuals, but with moderate flavor, the

vegetable is simple to incorporate dishes like casseroles and vegetable-

blended meals. You should include butter and other greasy toppings. To keep

squash's nutritional value, use moderation (Borro, R., Gemora, R., 2016).

Jam made from squash has the potential to raise public awareness of

the benefits of the vegetable's nutrients to human health (Tarroza, 2017).

Thus this study was conducted to promote our school healthy by providing a

healthy snack option instead of eating junk food. The utilization of squash,

which is readily available in and beyond the backyard to most Filipino family

homes, could enhance the given variables of a jam, like the attempt in this

study as well as good source of nourishing substances. To use easily

available and nutritive means to develop and enrich a product is the purpose

of the researchers. Highly due to the nutritional value, affordability and benefit

of squash which is abundant in the locality, this study is put to fore.

This study will be conducted in order to develop a new kakanin that is

both nutritious and unique. The addition of squash jam as the filling to the

puto maya aims to provide the consumer with some of the squash’s health

benefits while maintaining the puto maya’s delicious taste.

Statement of the Problem

The aim of this research is to explore the experiences and perceptions

of consumers towards glutinous rice puto filled with squash jam. This study

aims to determine the factors that affect the acceptance and preference of

consumers towards this Filipino delicacy.

Research Questions

1. How does the addition of different amounts of squash jam affect the texture

and moisture content of glutinous rice puto filled with squash jam?

2. What are the preferred characteristics of glutinous rice puto filled with

squash jam among students in terms of sweetness, filling-to-pastry ratio, and

overall satisfaction?

3. What are the factors that influence students to try glutinous rice puto filled

with squash jam?

4. How does the taste of glutinous rice puto filled with squash jam affect the

students perception of the product?

5. What are the sensory attributes of glutinous rice puto filled with squash jam

that contribute to its acceptance and preference among students?

Scope and Delimitation

This study focused on sensory acceptability specifically in the

appearance, aroma, taste, texture, and general acceptability of glutinous rice

puto filled with squash jam. The respondents of this study are the grade 11

and 12 students, teachers and non-teaching staff in Baybay city senior high

school across all strands. It primarily focuses on the evaluation of the

appearance, aroma, taste, texture and general acceptability of glutinous rice

puto filled with squash jam. Its limitation lies in the perception of the selected

respondents and how they rate the product. The face-to-face interview will be

used for evaluation by the researchers and made us a tool to be use by the

respondents.
 In testing the glutinous rice puto filled with squash jam, the researchers

evaluated the sensory qualities and acceptability of the product. In the

sensory evaluation, the researchers determined the appearance, aroma,

taste, texture and general acceptability of the glutinous rice puto filled with

squash jam through evaluation using the 7-point hedonic scale. The study

aims to know what the outcome and potential of the product will be. The

potential weakness of the study is the refusal of the respondents to be part of

the study in sensory evaluation, time-consuming, requires data collection and

resources, and identifies the maturity of the squash.

Significance of the Study

There are a lot of people who can benefit from glutinous rice puto filled

with squash jam such as children, adults, researcher/students, teachers,

parents, future researcher, farmers/entrepreneur and food industry.

Children. They can benefit from glutinous rice puto filled with squash jam

because it has a good source of nutrition.

Students/Researcher. They can benefit in this study, because they can use

the recipe of this product and made it in their house and sell it, in this process

they can support their financial problem because of school fee.

Adults. It improves eye health for people who had vision loss, and it can also

help reduce mental health such as depression.

Teachers. They can gain benefits with this squash jam through getting

vitamin C that can help to reduce the chances of related vision loss, and
5
especially antioxidants, because antioxidants can relieve stress and it is

perfect for teachers in order to cope up with their stress.

Parents. This study helps them to be practical in terms of nutritious food or

snack for their children.

Future researcher. This study helps them to have further look of the

essential of squash jam and might have interest to conduct the same topic.

Farmers/Entrepreneur. This study could inspire them to grow and cultivate

more squash since it can be planted in almost all type of soil and will provide

them a good source of income.

Food Industry. This would be beneficial to the food industry; since food has a

big role in the economy it also produces job opportunities.

 CHAPTER II
REVIEW OF RELATED LITERATURE

Related Literature

Puto, which is prepared by steaming, is the Filipino word for "Rice

Cake." Puto typically come in a variety of sizes and are white and round.

Regular servings include freshly shredded coconut. The flavor and color of the

modest puto can be somewhat altered by adding local ingredients like ube

(purple yam) or pandan, but this will require additional work and a recipe

amendment (Del Rosario, 2013)

According to Kohyama et al. (2007), a small sample size and the rice

cake's textural modification both decreased the mastication effort to

acceptable levels for swallowing. If healthy subjects were able to modify their

mastication technique to the amount and texture of the food, swallowing was

likely to have been induced when the Bolus characteristics became

acceptable for swallowing. Another method of determining whether rice cakes

are generally suitable for food is through sensory assessment of their

appearance, whiteness, hardness, stickiness, stretchiness, flavor, and texture

(Kobayashi et al. 2002).

The processing and product characteristics of rice cakes vary widely

across cultures. Puto, a Filipino rice cake, is a common breakfast, dessert, or

snack item. Rice is used to make the product, which is then crushed up and

combined with sugar and coconut milk. The batter that results is next

fermented for a number of hours, during which acidity and leavening take
place. Before serving, the fermented batter is steamed for around 30 minutes

(Kelly et al., 1995).

Squash can be bitter to some individuals, but with moderate flavor, the

vegetable is simple to incorporate dishes like casseroles and vegetable-

blended meals. You should include butter and other greasy toppings. To keep

squash's nutritional value, use moderation (Borro, R., Gemora, R., 2016).

Mongcal et al. 2020, found that the results of their study demonstrated

that there were no significant differences between students' and teachers'

evaluations of taste, aroma, nutritional value, and presentation, with both

groups of respondents verbally interpreting their findings as strongly agreeing

and very strongly agreeing, respectively. The best food is sweet squash jam

since it is nutrient-rich. The product has an original taste and concept,

according to the responders, because researchers swapped out fruits for

veggies. Trinidad, T., et al (2020), in their study, 99% of respondents left

positive comments, while 1% of respondents submitted negative ones. Almost

all of the respondents (99%) agreed on statements like "healthy, crunchy,

have a wonderful taste, good for the youngsters," "delicious," and "healthy”.

Cantiga, G., et al. (2020), variables like flavor, texture, nutritional content,

competitiveness, and presentation of squash crinkles were evaluated. With a

weighted mean of 3.76, the results demonstrated that the product was

satisfactory in terms of all variables. The responders suggested making

improvements to the product.

J. Ajiofor (2019) draw the conclusion that the sensory panelists

generally approved of the jam made from underutilized squash fruits

(curcubita), with sample B produced from a ratio of squash to sugar

(300g:300g) being the most favored. Sample B was determined to be the

most preferred among the five samples based on its proximate and

physiochemical composition. An increase in the ratio of sugar inclusion was

associated with a certain degree of microbial activity inhibition, according to

microbiological investigation. Squash might be used more effectively for jam

making, which would ease post-harvest and trash disposal issues.

The findings indicated that cucurbita maxima jam was well received by

the responders. The results show that evaporated milk affects the treatment's

flavor, texture, and acceptance in general. Because it is water-binding and

has a distinct flavor and sweetness, evaporated milk enhances the texture of

food. This made it impossible to compare the two Cucurbita maxima jam

treatments' broad approval. It is suggested that more research be done on the

nutritional value, chemical makeup, and shelf life of jam (Santiago, 2019).

Mejia N, et al. (2019), dehydrated squash pulp is an appropriate raw

material for the production of food products because of its physiochemical

function and nutritional benefits. It has more dietary fiber, protein, and ashes

when compared to other types of flour. As a result, this kind of product is

nutritionally improved by incorporating DSP into the RMP formulation in levels

of 10 and 30g/100g. However, the texture may change depending on the DSP

content due to an increase in hardness and a decrease in flexibility. The

formulation with the highest sensory acceptance was DSP-10, with color and

odor playing the most significant roles. Finally, this study predicts the shelf life

of RMP with DSP-10 using variables like the degradation index, humidity

content, total carotenoids content, and alternative microbial content.

 J. Santiago et al. (2019) stated that to determine whether making

squash yema spread with varying amounts of squash is sensory satisfactory.

The outcomes, however, showed that evaporated milk affects the flavor,

appearance, and texture of the various treatments. With its desirable brownish

hue, distinct flavor, and proper water-binding, evaporated milk gives food

products a better texture. It also has a sweet taste. As a result, there were

differences in the general approval of the various squash yema spread

treatments. Researchers claim that in the same way that teachers have

experimented with various methods of instruction, researchers also need to

do so in order to develop fresh strategies for encouraging people to eat. A

nutrient-rich vegetable is squash, for instance. Due to its low cost, high

nutritional value, and local abundance, squash should be used as often as

possible as a key ingredient in cake preparation. Since the use of squash in

baking a cake has been shown to be extremely acceptable, it is urged that the

findings of this study be disseminated in forums and seminars as a research

product for community knowledge enhancement.

Pumpkin is one such underutilized vegetable crops which is rich source

of nutrients and its utilization is limited to using it as a fresh vegetable. From

the obtained results it could be deduced that pumpkin is suitable for use as

value added products where the processed pumpkin jam treatments scored a

very good acceptability sensory attributes with perfect nutritional properties,

model pH value (Sara A. 2018). Escarez, C., et al. (2018) stated that three

batches of fried squash were successfully produced using different amounts

of time and heat. The sensory evaluation's findings for treatments I and 2

showed acceptable quality qualities in terms of color, taste, texture, and

overall acceptability. The third process's scheduled output was assessed.

Color, flavor, and general appeal are discretely acceptable. On the other

hand, the results of the sensory evaluation showed that the potential buyers

like its texture since its brittleness made it more enticing. Squash that has

been vacuum-fried is a wholesome snack with a delicious, natural flavor.

R. Borro and R. Gamora (2016), draw the conclusion that the null

hypothesis was rejected since the varying amounts used to bake cakes

resulted in substantial changes in their general sensory acceptability and

terms of look, taste, color, and texture. Because it is readily available,

inexpensive, and packed with nutrients, squash should be used as much as

possible as a primary ingredient in cake recipes. Since the use of squash in

baking a cake has been shown to be extremely acceptable, it is urged that the

findings of this study be disseminated in forums and seminars as a research

product for community knowledge enhancement.

According to Moreno (2015), the researchers discovered a significant

difference in the acceptability of mashed squash for making ice cream in

terms of appearance, aroma, and overall acceptance. There is no discernible

difference in the acceptability of mashed squash in ice cream production in

terms of texture or flavor. Treatment & got the highest grade for look, scent,

texture, taste, and general appeal.

Habib, A. et al. (2015), Cucurbita maxima, often known as Mistikumra,

is a cultivated plant. To satisfy the dietary requirements of each district in

Bangladesh. A database of farmed plant analyses should be accessible in

the area for educators and public health authorities who are in a position to
advise the population on nutrition given their food insecurity. The cucurbita

maxima seed has a fat content of 36.70%, a crude protein level of 34.56%,

and a fiber content of 2.91%, according to nutritional study. It might therefore

be a tempting source of fat, protein, and crude fiber. The seed also contains

significant amounts of nutrients that are good for human health, including

nitrogen, phosphorus, sodium, calcium, copper, zinc, magnesium, potassium,

and iron. The seed can be used as fertilizer because it contains 5.53%

nitrogen.

According to Weston (2012) jams are made by cooking crushed fruit

with sugar and pectin (from the fruit in the jam or added) until the full is very,

very soft and almost completely pureed. Jams are less "gelled" than jellies

and a texture similar to that of pureed fruit. Some jams still contain the seeds.

of the fruit, particularly berries. When it comes to baking, preserves and jams

are the best choices. Not only do they typically pack the most fruit favor, they

both maintain their consistency very wel even when baked, it is also nice to

have pieces of the frut in your finished products for additional color and favor:

Once opened, they need to be kept in the refrigerator. Laureati, M. (2011),

claims that a measure of something's acceptability is how much a person or

group of people agree with it or find it enjoyable. Miltenberg (2010), in Topics

in Early Childhood, is the quality of being able to or deserving of being

accepted.

According to Jayanie (2008), results showed that the pumpkin jam

formulation has a least three-month shelf life. Under refrigeration (5 °C), the

shelf life of prepared pumpkin spread can be at least one month. Further

research on the shelf life of both of these products can be advised.

Conceptual and Theoretical Framework

Level of Squash
Jam

Glutinous Rice
Puto

Sensory
Evaluation

Color Aroma Taste Texture General

Acceptability

Figure 1. Conceptual Framework of the study

In Figure 1, the amount of squash jam added to glutinous rice puto is

depicted. This amount will impact how the sensory evaluation of the product

will be made in terms of color, aroma, taste, texture, and general acceptability.

Theoretical Framework

Hunger, Appetite
of Satiety
Sensory
Evaluation Physiological
Factors of Food Nutritional
(all grade levels Selection Requirements
and across all
strand)
Reaction to Food

Figure 2. Theoretical Framework of the study

One theory that is related to factors of food is the Physiological Factors

of Food Selection. Physiological factors, such as hunger, satiety, appetite,

nutritional requirements, and reactions of food are all important factors that

affect the body's hunger and appetite for food. Hunger is the desire for a

specific food even when you're not hungry, while satiety food is the making

you satisfied and no longer hungry.

Each individual person experiences appetite and hunger differently,

and nutritional requirements are based on body size/type, age, level of

activity, gender and health. Reactions to food, such as physical appearance,

presentation, smell, and texture, can affect the appetite and salivary glands.

Food preparers also take care in the placement of food on the plate to ensure

that the aesthetic appearance of the meal can enhance or retard the appetite.
Some people's food choices are limited because they have a physical reaction

to specific foods or ingredients.

Hypothesis

There is no significant difference in acceptability of Squash Jam to

Glutinous Rice Puto in terms of appearance, aroma, taste, texture and

general acceptability

Operational Definition of Terms

7-point hedonic scale- is a scale that indicates the extent of respondents

over liking or disliking for glutinous rice puto filled with squash jam

Aroma- distinctive pervasive and usualy pleasant or savory smell; used to

determine whether the aroma of squash jam has a very strong squash

essence, strong, moderately squash essence, strong squash essence and

slight squash essence.

Color- the perceive color of the squash jam

General Acceptability- the capability of glutinous rice puto filled with squash

jam to be accepted as a new type of kakanin

Glutinous Rice Puto- use as the dependent variable in the study

Jam– made with ripe squash and sugar. Small chunks of squash are

incorporated throughout the spread once the squash is chopped or mashed

and boiled down with the sugar.

Sensory Analysis- defined as scientific discipline that applies principles of

experimental design and statistical ways's to the use of human senses

(aroma,taste and texture ) for the purposes of evaluating consumer products

Sensory Properties- used to utilize and judge the quality of glutinous rice

puto with squashjam in using five human senses which are the sight, smell,

taste, and touch.

Sensory Quality- it is defined as color, aroma, taste, and texture of the

glutinous rice puto filled with squash jam.

Squash (Cucurbita Maxima)- use to make a squash jam that would be filled

in the glutinous rice puto.

Taste- the flavor or the quality of Squash Jam, whether the taste is very

sweet, moderately sweet, and slightly sweet.

Texture- the characteristics structure of the squash jam, whether the texture

was coarser or thicker.

 CHAPTER III

Methodology

Research Design

This study will use a mixed-method research design, which is an

explanatory sequential design wherein the researchers first collected the

quantitative data through a questionnaire to determine the average weighted

mean of the different levels of the physiological factors of food selection of

glutinous rice puto filled with squash jam. The researchers will then test if

there is a significant difference among the different levels of the physiological

factors of food selection of glutinous rice puto filled with squash jam in Baybay

City Senior High School.

Determining the Determine if there is a

weighted mean of the
different levels of the
Socio-ecological factors
of food choices of
glutinous rice puto filled
with squash jam.
significant difference of
the different levels of the
socio-ecological factors
of food choices of
glutinous rice puto filled
with squash jam

Student's food choices

and influence of
Interpretation
glutinous rice puto filled
with squash jam.

Figure 3: Explanatory Sequential Design

Sample

All strands of Baybay City Senior High School's Grade 11 and 12

served as the study's responders. The sample size for this study will be 10

participants which are the students and teacher in Grade 11 and 12.

Purposive sampling will be used, and the researchers will get in touch with the

students who were selected for the survey. This kind of sampling is a non-

probability sampling method where researchers use their own discretion to

select people from the population to take part in surveys. The researchers will

categorize the demographic profile of the final respondent and learn more

about their preference for glutinous rice puto when they have located the

individual. We shall keep the participants' true names private out of respect for

their privacy.

Instrumentation

The survey will use a questionnaire to gather the needed data from

participants responses. The draft questionnaire will be drawn out based on

what the researcher reads. Open-ended options were provided to

accommodate free-form views related to the study. In this way, the instrument

is authorized to obtain valid feedback from the students about the product. In

addition, the instrument will be validated by a few consultants before it is used

in the study. The analysis of questions will be defined by the researchers and

go through the assessment and affirmation process, which will be conducted

by the validators. During the study's conduct schedule, selected members of

the research group will be divided and assigned to disseminate the hard copy
and soft copy of the questionnaire as instruments to gather information and

answers from the respondents.

Data Collection Procedure

To conduct the study, the researchers will ask the participants and

relevant authorities for permission. Additionally, the researchers will schedule

an interview with them after an agreement. The researchers will choose a

time and date for the participants depending on when they are available for an

interview. The interview guide questions will be used by the researchers for

personal interviews with regard to the participant's rights and privacy.

Depending on how much information is required for the research study, the

interview could last for about five to ten minutes.

Data Analysis Procedure

Due to the mixed-methods methodology used in this study, both

quantitative and qualitative analysis will be done. A sequential theme analysis

will be used to systematically analyze the semi-structured interview data. This

approach will reveal the various elements influencing the participants'

numeracy level. The participant input will be coded, transcribed, and

thematically analyzed before being reviewed. Thematic analysis is one

method of analyzing qualitative data. Reviewing themes, defining, naming

themes, writing up results, and familiarizing with the process are the six

processes of thematic analysis (J. Caufield, 2019).

Analysis of Variance (ANOVA)

 In a statistical procedure, observed variance data is divided into

separate components for further testing. A one-way ANOVA will be used to

examine the relationship between the dependent and independent variables

when there are three or more groups of data.

Post hoc Analysis

Post Hoc analysis generally refers to a type of statistical analysis that is

conducted following the rejection of an omnibus null hypothesis. Post Hoc

analysis is most commonly used for testing mean differences.

Qualitative Analysis

The researchers will be used a self-made instrument and adapted the

physiological factors of food selection model. The survey will fill in the blank

and provide multiple choice and liking scale of measurement. Moreover, the

six steps in thematic analysis developed by Braun and Clarke will be used in

analyzing the data gathering from the interviews (Caulfield, 2022). The data

from the participants were transcribed, coded, categorized and thematized.

Ethical Consideration

The researchers will provide a letter of consent to conduct the study at

Baybay City Senior High School that will be signed by the subject teacher.

And before conducting the study, full consent from the participants must be

obtained. Furthermore, there will be no harm of any kind done to the

participants in the study. The researchers will also ensure that the privacy of

participants will be protected and will be done with honesty. Moreover, the
participants have the right to withdraw their participation in this study and

remove their data that will be gathered from the analysis.