preparation and quality

evaluation of kalabasa brownies

member:jenelyn maniti
ryza manalili
Mrs.joanne roanne
byr briones Research Adviser
erika lozano
 INTRODUCTION
CHAPTER I THE PROBLEM AND ITS BACKGROUND INTRODUCTION This study will focus on how
Kalabasa will be a useful ingredient for making a brownie's. In today’s generation, many people
are not fond of eating vegetables and healthy foods. Many vegetables are just being turned into
food wastes because they are not consumed effectively, unlike processed foods that you can
buy easily in the supermarket and groceries. One of the most oversupplied vegetables is
Kalabasa (Squash) and mostly turns into food waste when not consumed.

Introduction
research problem
This investigatory project aims to determine and to find out how the kalabasa will work out
on the products desire flavor and also on
the benefits that can make for our country

Specifically, this project will seek to answer the following questions.

2

1. Does brownies made out of kalabasa taste is better than the other kind of brownies?

2. Will it be more affordable than other kind of brownies?

3 3. Is it healthier than the other kind of brownies?

4. What is the level of acceptability of the product to the consumer

 SCOPE AND DELIMITATION

This study will be conducted at Nicanor David Vergara High School Anao Mexico
Pampanga on February 29(example). This study focuses on the taste result of
kalabasa brownies and it's limitation to form new kinds of food.
5
 Research Design
The research design that was used for this study was called
Research Questions

Survey-Tasting Design, because this was conducted through a

paper-pen
questionnaire. It also provides sufficient knowledge about the
nature of an objects and person. It also helped this study to
provide instrument for the measurements like survey form.
here, we used a questionnaire and photocopies of the likert
scale we made as for measuring instrument in collecting data
and to determine the taste of the kalabasa brownies we made.
 procedure
PREHEAT OVEN ACCORDING TO BOX MIX (325°F FOR
GHIRARDELLI). SPRAY AN 8×8-INCH BAKING PAN WITH Spoon the pumpkin filling onto the
NONSTICK SPRAY. SET ASIDE.
brownie batter in chunks or spread it out
IN A MEDIUM BOWL, MAKE THE BROWNIE MIX ACCORDING
TO THE DIRECTIONS ON THE BOX. ABOVE ARE THE evenly, then cover the pumpkin with the
INGREDIENTS FOR GHIRARDELLI DOUBLE CHOCOLATE
rest of the brownie batter and smooth out
BROWNIES. ADJUST INGREDIENTS TO FIT YOUR BOX MIX.
ADD THE CHOCOLATE CHIPS TO THE BROWNIE MIX AND the top.
SET ASIDE.
18 OUNCES BROWNIE MIX,¼ CUP WATER,⅓ CUP
Now you're ready to bake! I added 10
VEGETABLE OIL,1 LARGE EGG,½ CUP SEMISWEET minutes to the directions on the box
CHOCOLATE CHIPS
IN A MEDIUM BOWL, MIX THE PUMPKIN, CREAM CHEESE,
(cooked for 50 minutes for my pan size).
SUGAR, AND PUMPKIN PIE SPICE TOGETHER UNTIL VERY Since you're adding quite a bit of depth
SMOOTH.
7.5 OUNCES PUMPKIN PUREE,6 OUNCES CREAM CHEESE,3 with the pumpkin mix, you'll need to cook
TABLESPOONS GRANULATED SUGAR,1 TABLESPOON longer.
PUMPKIN PIE SPICE
POUR HALF OF THE BROWNIE MIX INTO THE PREPARED Let the brownies cool before slicing and
PAN AND SPREAD OUT SO THE ENTIRE BOTTOM OF THE serving.
PAN IS COVERED.
 references

https://www.sciencedirec
t.com/science/article/pii/S
0023643824000677

https://www.sciencedirec
t.com/science/article/pii/S
030442382300571X

Ethical Considerations
THANK YOU