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Chapter 1

INTRODUCTION

Background of the Study

All food starts from seed – it is grown, harvested, transported, stored, cooked and

eaten. However, people throw away the seeds they find in vegetables and fruits,

completely unaware of the high nutritional value of food waste. One of the example is the

squash seed, an edible seed full of nutrients like omega-3fatty acids, protein, beta-

carotene and vitamin C (Rothenberg, A. 2020). Squash seeds become a common snack

food and are even sold in the market. Filipinos refer to them as butong kalabasa.

Knowing squash seed is packed of beneficial nutrients, the researchers deemed to use it

as potential ingredients and as a fortification in making polvoron products.

Polvoron is a Filipino-style shortbread made with toasted flour, powdered milk,

butter, and sugar (Manalo, L., 2020). These bite-sized crunchy and crumbly cookies are

sweet and addicting. Polvoron is commonly spelled pulburon or polboron. It is also

referred to as Filipino milk candies. Pondan (2017) cited the health benefits of polvoron

considered as healthy snack and dessert because it is low in fat but a source of dietary

fiber. It is also a good source of minerals such as calcium and phosphorus; and vitamins

such as vitamin C.

The enrichment of food products has been an important tool, not only to manage

or prevent specific nutritional deficiencies but also to promote a general state of well-

being of consumers. The identification and development of fortifying agents that would
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ensure high product quality and bioavailability pose some technological and scientific

challenges (Revathy & Sabitha, 2013).

The goal of this study is to use squash seeds to boost the nutritional content of

polvoron and create a new, unique, nutritious local dessert, that is perceived as tastier and

healthier than the traditional flavors.

Statement of the Problem

This study aimed to determine the acceptability of Squash (Cucurbita maxima)

seed in making polvoron.

Specifically, this study sought answers to the following questions:

1. What is the level of perception of the evaluators on the Squash seed (Cucurbita

maxima) seed polvoron in 3 formulations in terms of aroma, taste and texture?

2. What is the level of acceptability of the evaluators on the Squash (Cucurbita

maxima) seed polvoron in 3 formulations in terms of appearance and general

acceptability?

3. Is there a significant difference in the level of acceptability Squash (Cucurbita

maxima) seed polvoron in 3 formulations in terms of appearance, aroma, taste,

texture and general acceptability?

Hypotheses

1. There is no significant difference in the level of perceptions of Squash (Cucurbita

maxima) seed polvoron in three (3) formulations in terms of aroma, taste and

texture.
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2. There is no significant difference in the level of acceptability of Squash

(Cucurbita maxima) seed polvoron in three (3) formulations in terms of

appearance, aroma, taste, texture and general acceptability.

Theoretical Framework of the Study

This study is anchored on the theory of food fortification. The term

“Fortification” as defined by Codex Alimentarius, is the addition of one or more essential

nutrients to food, whether or not it is normally contained in the food, for the purpose of

preventing or correcting a demonstrated deficiency of one or more nutrients in the

population or specific population groups. Henceforth, Republic Act No. 8976 declares

that the State shall protect and promote the right of health of the people and instill health

consciousness among them. The government recognizes that nutritional deficiency

problems in the Philippines, based on nutrition surveys, include deficiency in energy,

iron, vitamin A, iodine, thiamin and riboflavin. To a minor extent, the Filipino diet is also

deficient in ascorbic acid, calcium and folate. Food fortification is considered important

in the promotion of optimal health and to compensate for the loss of nutrients due to

processing and/or storage of food. Food fortification, therefore, shall be carried out to

compensate for the inadequacies in Filipino diet, based on present-day needs as measured

using the most recent Recommended Dietary Allowances (RDA).

The various procedures and underlying psychological/behavioral models enable

links to be developed between the two and consequently lead to a deeper understanding

of how consumers select the food they want to explore. Acceptability of a particular food

product depends on the combined measurement of food taste and consumer preference in
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the individual price, distribution, advertising effects, availability, and performance and is

considered to be important determinant, perhaps the most important determinant.

Throughout this study, the researchers used squash seeds to boost the nutritional

content of polvoron and create a new nutritious local dessert, since squash seed are plenty

and considered waste product, they are also a wonderful source of essential nutrients that

may be used to boost the nutritional value of other foods. The squash seed polvoron was

prepared in three (3) formulations and evaluated its level of perception and acceptability

as to appearance, aroma, taste, texture, and general acceptability.

Conceptual Framework of the Study

INPUT PROCESS OUTPUT

Squash seeds
Ingredients of Polvoron
Level of perception and
Tools, Utensils, and Equipment acceptability of Squash
Preparation of squash seeds in (cucurbita maxima) seed
three different formulations: Sensory Evaluation polvoron in three
formulations as to
A - 50% Squash seed flour Statistical Analysis appearance, aroma, taste,
50% all-purpose flour texture and genral
aceptability
B - 75% Squash seed flour
25% all-purpose flour
C - 100% all-purpose flour

F E E D B A C K
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Figure 1 shows the schematic diagram of the study that contains the Input –

Process – Output (IPO) that served as a guide in the conduct of the research. The input

includes the squash seeds ingredients of polvoron, tools, utensils, and equipment and its

preparation.

The process includes the evaluation of the product and statistical analysis. The

statistical tools used were mean and standard deviation for the level of perception and

acceptability employing the Five Point Likert scale. Nine Point hedonic scale was used to

determine the general acceptability of the product in terms of appearance, aroma, taste,

and texture.

The output presents the level of perception of Squash seeds polvoron in three

formulations as to aroma, taste, and texture and the level of acceptability of Squash seeds

polvoron in three formulations as to appearance, and general acceptability.

Significance of the Study

The study aimed to provide information and significant contribution to a certain

group regarding the potential of Squash seed which will be utilized in making polvoron.

The results of this study will be beneficial to the following:

Food/Culinary Students. The results of this study inspire them to learn, develop

creativity and abilities in creating new formulas and breakthroughs in the food sector, and

discover more dishes using the squash seeds that are often neglected.

Food Technology Faculty. The study could be used in imparting ideas and

information in the utilization and processing of waste product into the new formulation of

food.
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Food seller. This study will inspire them to invent and sell things that are not yet

available on the market and can be used as a source of income.

Consumer. The acceptability of squash seed polvoron would encourage children,

adolescents, adults, and the elderly to use and consume it instead of purchasing high-

priced, low-nutrient food.

Farmers. Farmers may be encouraged to plant more squash and take good care of

these plant to be sold in the market and utilize it as a source of money to earn a living.

Future Researchers. The study's findings may provide them with valuable

information. The findings of the study will be used as a starting point for future research.

Scope and Delimitation of the Study

This experimental study focused in the utilization of Squash (Cucurbita maxima)

seed as a new flavor variant of polvoron. This was conducted to determine the product's

level of perceptions and acceptability. Formulation A (50% = 100 g squash seed flour,

50% = 100 g APF); Formulation B (75% = 150g squash seed flour, 25% = 50g APF) and

Formulation C (200g APF). The researchers gathered squash seeds from the market

vendors at Miagao Public Market. They were instructed to put all seeds discarded from

the squash and put into the clear plastic container provided to them. The seeds were

cleaned to remove all foreign matter such as dirt, dust, and immature and broken seeds.

The study was conducted during the Second Semester of the School Year 2021-2022 at

Iloilo Science and Technology University Miagao Campus Food Laboratory. The product

was evaluated by thirty (30) evaluators composed of major in food technology students.

The researchers used the sensory checklist for the perception and acceptability of squash
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seed polvoron in terms of appearance, aroma, taste, texture and general acceptability. The

Five-point Likert Scale was used to identify the level of perceptions and acceptability of

the product in terms of its appearance, aroma, taste and texture. To determine its general

acceptability, Nine-point point Hedonic Scale was used. The mean and standard deviation

were used in the descriptive analysis. Inferential data analysis used ANOVA test to

determine the significant difference of the product that was set at 0.05% level of

significance.

Definition of Terms

For the purpose of clarification, the following terms are being defined

conceptually and operationally.

Acceptability. Acceptability is to determine how well an intervention will be

received by the target population and the extent to which the new intervention or its

might meet the needs of the target and organizational setting (Winter, 2015).

In this study, acceptability refers to the quality of squash seed polvoron as

accepted by the evaluators as to appearance and general acceptability.

Appearance. Appearance is the apparent likeness; external show or outward signs

or circumstances fitted to make a particular impression or to determine the judgment as to

the character of a person or a thing, an act, or a state (Chavez et., al. 2006).

In this study, appearance refers to the physical aspect of squash seed in making a

polvoron shown through visual presentation including the color of squash seed polvoron.
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Aroma. Aroma is the odor and impression perceived by sniffing (Gatchalian,

2017)

In this study, aroma referred to the pleasant scent or the smell of squash seed

polvoron.

Polvoron. Polvoron is a Filipino shortbread cookie made with toasted flour,

powdered milk, sugar, and butter. It is traditionally oval shaped (Urban Dictionary 2018).

In this study, polvoron refers to a small sweet dessert, typically oval in shape

made by squash seed flour.

Squash Seed. Squash Seed the edible seed of a squash, flat and asymmetrically

oval, and light green in color inside a white hull (Olver, L, 2018)

In this study, squash seeds refers to the main ingredient of Polvoron.

Taste. Taste is the the flavor of something, or ability of a person to recognize

different flavors that is sweet, salty, sour and bitter (Samarrai, F., 2015)

In this study, taste refers to the flavor of Squash Seed polvoron when eaten by the

evaluators

Texture. Texture is governed by surface response of touch in mouth, deep

response of masseter muscles and potentially by auditory means (Rostagi S., 2020)

In this study, texture refers to the overall feeling of the quality of a squash seed

polvoron.