SOUTHERN LUZON TECHNOLOGICAL COLLEGE FOUNDATION INC.

RAMON SANTOS, PENARANDA ST. LEGAZPI CITY, ALBAY

COLLEGE OF TEACHER EDUCATION

BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
MAJOR IN FOOD SERVICE MANAGEMENT

TECHNICAL RESEARCH 2

“EFFECTIVENESS AND ACCEPTABILITY OF THE RAW SQUARINGGA

PASTILLAS TO ASSIST CHILDREN EAT VEGETABLES”

RESEARCH TITLE

PREPARED BY:

BARCELON, STEPHANIE L.

MAGDASOC, FEMA T

DICHOSO, CYNL J.

MS. JESSICA L. NIMO, LPT.

TECHNICAL RESEARCH ADVISER

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 CHAPTER I

The Problem

INTRODUCTION

Nutrients are one of the essential needs of our body. Vegetables and fruits

are where we can find this kind of substance. There are a lot of reasons why people

don't eat vegetables. One of the common reasons why they do not like vegetables is

that they do not like how they taste, the bitterness of those vegetables. Hence,

because of the deep imaginative mind of many people there is a lot of different

products that can be made.

According to the latest Australian Institute of Health and Welfare (AIHW)

report, most adults do not consume the recommended number of vegetables. Fewer

than one in 10 children and adults are eating enough greens each day: 96 percent of

men and 87 percent of women do not eat enough vegetables.

The researchers came up with this product because in this generation people

just wanted to eat and eat. People like having snacks while they are watching or

studying. So, the researchers conducted this study to know if the market will accept

their product. Also, the goal of the researchers is to provide a new product that will be

feasible to the market and to the taste of the consumers. Researchers came up with a

product that is suitable to the taste of people, which is delicious and healthy. The

Squalunggay Pastillas are made up of skimmed, milk, condensed milk, sugar, squash

and malunggay that serve as the raw flavoring for the pastillas. In the packaging of

the product, researchers will use packaging material such as (cellophane and plastic

covers) with a unique branding design that will attract the consumers.

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 This study is for those people who are not into vegetables. They say that

vegetables are healthy food that contains a lot of nutrients which our body needs, so

many of the people were trained to eat vegetables during younger years. This study

will help those people who don’t eat vegetables even in this way we can eat nutritious

food such as vegetables without thinking how it tastes considering these are made

into candies/sweets. Everyone eats sweets like candies, especially the young ones,

this is one of the possible solutions. With the idea above, the curiosity of the student

researchers led them to the observation that most of the people are now living in a

fast-food nation. Wherein 70% of diseases and illnesses that killed millions of people

are from the food they eat. Preventing diseases by slowly consuming medicinal food

will help lower the increasing numbers of people having migraines, headaches blood

pressure, cancerous tumors, diabetes and other ailments. It came to our interest the

possibility of making our home made squalunggay/squaringga Pastillas. The student

researcher’s main interest is to produce healthy medicinal delicacies.

This way people can eat it, even the picky little ones. They won't think how it

tastes because squash and malunggay are made into sweet pastillas, even though it

is a sweet food it will be nutritious at the same time because it is made of fresh raw

vegetable. And they will enjoy eating it anytime and anywhere. Furthermore, here are

some health benefits of eating squash. “Just like apples, the varieties of squash are

seemingly endless — all with their own unique flavors, shapes and textures. But is

squash good for you?

A Registered dietitian Amber Sommer, RDN, LD, gives the 411 on the many

health benefits of squash, along with how to make them a delicious addition to your

diet. The health benefits of eating squash, contrary to popular belief, squash is

botanically classified as a fruit, not a vegetable. This is because it grows from flowers

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and has seeds. But squash brings the best of both produce worlds when it comes to

health benefits. “They’re all relatively low in carbs, high in fiber and nutrient-dense,”

says Sommer. For example, winter and summer squash are low in calories and fat,

and both are excellent sources of vitamin C. They also contain fiber, B vitamins and

important minerals such as potassium and magnesium. Sommer explains how these

antioxidants, minerals and vitamins in squash benefit your health.

It prevents chronic diseases, Squash contains antioxidants, which prevent

cellular damage caused by free radicals. Antioxidants are a nutritional jackpot for your

body — no risk and all reward. “Your body creates free radicals naturally as it

converts food into energy or in response to environmental factors like pollution. Free

radicals are missing an electron, so they’re constantly looking to steal them from

other cells,”

Beta-carotene is an antioxidant found in squash. Your body transforms beta-

carotene into an essential nutrient vitamin A. Studies have also linked beta-carotene

to a lower risk of cancers, including, Non-Hodgkin lymphoma, Cervical cancer, Lung

cancer, and Bladder cancer.

It helps maintain bone healthy, Squash is rich in minerals, including calcium.

Calcium helps build and maintain healthy bones and teeth. The vitamins A and C in

squash also help to keep you bones healthy. In fact, a 2017 review of studies linked

vitamin A deficiency to an increased risk of bone fractures.

It keeps blood healthy as Squash is a great source of iron. Iron deficiency can

cause a host of problems, including anemia. Getting enough iron doesn’t just help

prevent and treat anemia. “Research also shows that iron has benefits during

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menstruation, such as reducing fatigue and improving athletic performance,” notes

Sommer.

It supports heart health and function as Squash contains magnesium, which is

essential for more than 300 processes in your body. “Magnesium maintains your

heart rhythm and helps make DNA. It can also help you stay energized,” says

Sommer. Potassium-rich, foods like squash also help your body function by

supporting your heart and can help lower blood pressure. “And research has linked

the beta-carotene in squash with heart disease prevention,” she adds.

It protects eye health as Squash is a smorgasbord of powerhouse vitamins,

including vitamins A and C. Studies show that vitamin A can help protect your eyes

and plays a role in preventing night blindness and age-related macular degeneration.

In addition to being a immune health superhero and powerful antioxidant, vitamin C

helps your eyes, too. Like vitamin A, it prevents and slows macular degeneration and

may also help prevent cataracts.

It helps to keep skin healthy as Studies show that vitamin C and beta-

carotene are good for skin health. Vitamin C is also connected with wrinkle prevention

and wound healing.

Benefits of Moringa/Malungay, Moringa oleifera is a plant native to northern

India that can also grow in other tropical and sub-tropical places, like Asia and Africa.

Folk medicine has used the leaves, flowers, seeds, and roots of this plant for

centuries. It's traditionally been used as a remedy for such conditions as: Diabetes,

Long-lasting inflammation Bacterial, viral, and fungal infections, Joint pain, Heart

health, and Cancer. Moringa has many important vitamins and minerals. The leaves

have about as much potassium as a banana, and about the same amount of vitamin

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C as an orange. It also has calcium, protein, iron, and amino acids, which help your

body heal and build muscle. It's also packed with antioxidants, substances that can

protect cells from damage and may boost your immune system. There's some

evidence that some of these antioxidants can also lower blood pressure and reduce

fat in the blood and body.

STATEMENT OF THE PROBLEM

This study is set out to address the following objectives on reenacting a

product that can help the people eat healthy food with lots of nutrients from it and to

determine the acceptability of Squaringga/Squalunggay Pastillas based on its, taste,

sizes/shapes and appearance and aroma as perceived by the grades 7 & 8 students

of SLTCFI Legazpi main campus.

1. What is the profile of the of Grades 7 & 8 students of SLTCFI Legazpi main

Campus in terms of:

1.1 Age;

1.2 Gender;

1.3 Health condition?

2. What is the mean level of acceptability of Squaringga Pastillas based on:

2.1 Taste;

2.2 Size/Shape;

2.3 Appearance; and

2.4 Aroma?

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3. Is there a significant difference between the level of acceptability between

squaringga and the traditional milky pastillas according to the Grade 7 & 8 students

at Southern Luzon Technological College Foundation Inc. (SLTCFI)?

SIGNIFICANCE OF THE STUDY

The study of reenacting the Squalunggay/Squaringgay Pastillas product can be

beneficial to everyone especially to the grade 7 & 8 students of SLTCFI, because of

its healthy ingredients that brings lots of health benefits and might be helpful to the

society either the community as well as the following:

Children. This study will help the children to use it as their snacks instead of junk

food for their school. Making pastillas using vegetables can be a fun and

creative way to encourage children to eat more vegetables. This is important

because vegetables are essential for children's growth and development.

Teenagers. This study will be more helpful for them just like children. It would reduce

their junk food habits and replace it with this product instead and the

teenagers can use it as their gift for their friends and family and as their

snacks.

Parents. Parents can use this product as a reference for food when there’s an

occasion and in giving gifts to their friends, relatives and children. They can

also use this in operating a small business. In making pastillas using

vegetables can help parents to feel more confident in their ability to feed their

children a portion of healthy food. Knowing that they are providing their

children with a delicious and nutritious snack, parents can feel good about the

choice they are making.

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Government. This study will help the government to use this product as their new

source of income because of the taxes they can get on the sellers/company

who use this product for business.

Community & Grade 7 & 8 students. Reduced food waste using vegetables to

make pastillas candy can help to reduce food waste. Increased awareness of

healthy eating. By introducing people to the concept of vegetable candy, we

can help to change perceptions of vegetables and make them more appealing

to people who may not normally enjoy them. This study holds a benefit for

various groups or individuals, that they can make an available local vegetable

to make it to a new and different kinds of nutritious foods. The study will

stimulate awareness of the importance and benefits of squash in healthy fresh

raw flavoring of pastillas.

Market. This could become a trendy product sooner appreciate and accept the said

product.

Future Researchers. the study may help the future researchers to use it for their

future study as a reference.

HYPOTHESIS

 Null: There is no significant relationship existing between the age, sex, and

health condition of the students and the squalunggay/squaringga Pastillas.

 Alternative hypothesis: Pastillas made with vegetable ingredients are

healthier than pastillas with traditional ingredients the regular milk and sugar

only.

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 Reenacting of a product that will suit their wants and will be known in the

market yet is still delicious and nutritious, it will be helpful for everyone because

these kinds of food are all natural without any added preservatives. Also, the number

of people who will eat vegetables will increase, the amount of vegetable consumption

will increase as well.

SCOPE AND DELIMITATIONS OF THE STUDY

This study is focused on the sensory acceptability of Squaringga Pastillas

based on taste, size/shapes, appearance and aroma as perceived by the grade 7 & 8

students at Southern Luzon Technological College Foundation Inc. (SLTCFI) main

campus, Legazpi City, Albay. Forty (40) chosen grade 7 & 8 students were used as

respondents in conducting the survey. Its main purpose is to identify the desires of

the people nowadays by promoting the Squaringga Pastillas.

This research centers on the use of squash and malunggay as raw flavoring

for pastillas making. The respondents in this study are the Grades 7 & 8 students at

Southern Luzon Technological College Foundation Inc. (SLTCFI)-high school

department, main Campus in Legazpi city, Albay. Each respondent will be given

individually a questionnaire rating sheet to be answered. The primary objective is to

determine if they are more favorable in factors such as in taste, size/shapes,

appearance and aroma.

Assumptions

1) The respondents will fully understand the questions and understand how to

rate the rating scale.

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 2) The willingness and acceptance of respondents in tasting the

squalunggay/squaringga Pastillas.

3) The form and quality of squash and malunggay as raw flavoring may remain

consistent throughout the study to ensure the result.

4) The nutritional content of squalunggay/squaringga pastillas can compare to

the nutritional content of regular pastillas.

Limitations of the Study

The use of squash and malunggay as a raw flavoring for pastillas making has

the potential to create healthier and more nutritious sweets/candy product. Hence

there are some limitations to our study first is, the Environmental Factors which the

study may not have adequately accounted for potential environmental factors such

as harvest timing or crop variability that could affect the production of

sqaulunggay/squaringga pastillas quantity. And the Allergens Condition that some

may have allergies in some ingredients used in this product such as milk, squash and

malunggay which may cause a bad effect to the consumers.

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 CHAPTER II

REVIEW OF RELATED LITERATURE AND RELATED STUDY

This chapter includes the review of the related literature and studies which have

relevance to the present study and the gap breach out of the study. And indicates the

theoretical framework, conceptual framework and definition of terms of the study.

RELATED LITERATURE

According to Mercola (2017), squash has a lot of health benefits that can help

the body in different aspects. It contains different nutrients like vitamin A which is

good for eyesight, skin and powerful antioxidants. Also, it contains carotenoids such

as beta carotenes, cryptoxanthin-B, and lutein that can also protect the body from

any diseases along with healthy amounts E, B, B6 (pyridoxine), thiamin, niacin,

folate, calcium and magnesium.

According to (Staughton, 2020), Squash (Cucurbita maxima), also known as

kalabasa in Filipino, is a highly recommended vegetable due to its richness of

minerals, nutrients, vitamins, and organic compounds that keep people's lives

healthier.

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 A. Martinez, C. Bartoli Vegetation History (2018) Squash is the collective

name given to several spices of plants the genus cucurbita including c. pepo,

maxima c. mashata and c. pepo, which are widely grown for their edible fruit. Squash

plants are herbaceous annual plants which are either trailing vines or bush like in

morphology.

According to WebD (2022) squash contains a huge source of B-carotene.

Also, it has Vitamin C, which is important for growing and repairing cell tissue.

Squash is also high in fiber, which aids in digestion.

A researcher named John Staughton (BASc, BFA) in 2021, Squashes

especially the yellow-colored variety, are an important source of dietary carotenoids.

In the Massachusetts Health Care Panel Study, researchers reported a positive

association between the consumption of carotenoid-rich vegetables such

as carrots and/or squash and cardiovascular disease (CVD) mortality.

According to Salongga et. al. (2017), the solution to the problem of hunger

and malnutrition lies in the production of Moringa Oliefera, more popularly known as

malunggay. By using malunggay seeds, people can get away by using chemicals like

aluminum sulphate. The seed powder can remove between 90 and 99 percent of

bacteria in water. Moringa has many important vitamins and minerals. The leaves

have about as much potassium as a banana, and about the same amount of vitamin

C as an orange. It also has calcium, protein, iron, and amino acids, which help your

body heal and build muscle.

According to PharmaEasy (2023) Moringa leaves are rich in vitamins A, B1

(thiamin), B2 (riboflavin), B3 (niacin), B6 and Folate. They are also rich in

magnesium, iron, calcium, phosphorus, and zinc.

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 According to Sage Journals (2017) Moringa oleifera is an important tropical

food plant that seems to have great nutritional, therapeutic, industrial, agricultural,

and socioeconomic value. Dietary consumption of its parts and preparations is

encouraged by several organizations, health food enthusiasts, and other specialists

as a strategy of personal health preservation and self-medication in the treatment of

various diseases. Studies extoling its ability to mitigate various degenerative ailments

now exist in both scientific popular literatures. Moringa leaves contain more vitamin A

than carrots, more calcium than milk, more iron than spinach, more vitamin C than

oranges, and more potassium than bananas. Furthermore, the protein quality

of Moringa leaves rivals that of milk and eggs. The leaves and other parts of the tree

contain high amounts of crude protein and amino acids, thus serving as an

outstanding source of plant protein for vegans and vegetarians.36-38Moringa

oleifera also serves as an important source of essential fatty acids, which are

required for optimal cellular health.

According to Academia (2019) Moringa oleifera, a highly valued plant

produced globally and utilized in several food compositions, has medical and

industrial purposes. This plant is gaining popularity due to its nutrient-rich leaves,

pods, seeds, and flowers. Moringa oleifera, such as a miracle tree, has many health

benefits, and it is a rich source of specific essential nutritional components and

various health benefits. The oil from seeds was extracted and used for skin lotion and

perfume.

According to Atli Arnarson BSc, PhD (2023) one cup of moringa leaves will

contain 2 grams of protein, magnesium (8 per cent of the RDA), Vitamin B6 (19 per

cent of the RDA), Iron (11 per cent of the RDA), Riboflavin (11 per cent of the

RDA) and Vitamin A (9 per cent of the RDA).

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 According to Trinidad (2013) investigated the bioavailability of iron in a recent

study. And the zinc content of moringa leaves was 17.1 percent and 70.6 percent,

respectively. lutein and beta-carotene Moringa leaves, both fresh and dried, have a

high bioavailability.

According to MedicalNewsToday (2023) Moringa contains properties that

might help prevent cancer. For example, it contains niazimicin, a compound that

suppresses the development of cancer cells. According to some scientists Trusted

Source, extracts of moringa leaf, bark, and other parts of the plant may have

properties that can kill cancer cells. If further research confirms this, they could prove

useful in treating breast, liver, colorectal, and other cancers.

According to an Anonymous (2017), pastillas is one of the favorite sweets and

treats among Filipinos. Another variation of pastillas that you will surely love is the

banana pastillas aside from pastillas de leche, ube pastillas, and pastillas de mani.

According to Aspiras (2017), evaporated milk is all the rage in the Philippines.

It's flavored sweetener and poured atop most desserts from halo-halo to the morning

serving of Tahu. Pastillas, or candied milk, may be the epitome of the Filipino

penchant for sweetened milk. Its essentially milk mixed with sugar and flavorings and

boiled to form a thick caramel and then rolled in more sugar.

According to TastingTable (2023) pastilla can mean different things to

different food cultures. In Morocco or Algeria, pastilla is a savory pie made with a filo

pastry while to the Spanish, pastillas can be medicines, microchips, chocolate bars,

and more, depending on the context where the word is used. But to those with ties to

the Philippines, pastillas de leche are milky candies wrapped in Japanese tissue

paper or "papel de hapon."

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 According to KuyaJ (2017) Pastillas also earned the moniker “the most

complete food” as it's a good source of protein, fat, lactose, vitamins, minerals, and

water. It's also good for the bones because of the milk. Milk helps to make the bones

stronger.

As stated by UnlockFood (2020), skim milk powder, sometimes called dry or

non-fat milk, is just as nutritious as fresh milk but keeps longer and costs less. It

provides bone-building nutrients such as protein, calcium, vitamin D and vitamin A.

Powdered milk is a source of protein and may be added to recipes to increase the

amount of protein and energy (especially for people with health conditions that need

extra protein). https://www.unlockfood.ca/en/Articles/Cooking-Food-Preparation/All-

about-skim-milk-powder.aspx+

RELATED STUDIES

These studies provide information's to support the benefits of using

malunggay and squash in pastillas. A combination of available information,

ingredients can create a new variety of flavor on a traditional Filipino dessert.

Furthermore, research is needed to understand the combined effects of these

components and their potential use in other food products.

Squash is a popular vegetable in the Philippines, known for its wholesome

nutrition. Filipinos typically enjoy squash as a delicious snack, such as in the form of

puto or cupcakes. These snacks are an excellent way to become more familiar with

squash and appreciate its taste. Boiled and mashed squash combined with common

ingredients can create a variety of food products, including cupcakes made with

sugar, eggs, wheat flour, rice flour, and a steam-cooked baking ingredient. Studied

by Valencerina, 2019

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 As stated by Piskunova, N. A., et al. (2021) explains that the quality of food

Products produced using plant raw materials are primarily determined by the

cropper's varietal characteristics and processing conditions. Squash, a health-

preserving product, is included in medical and baby food menus due to its high

content of physiologically active substances, such as pectin and fiber, and β-

carotene, also squash is a valuable plant, with fruit pulp, seeds, flowers, and leaves

being valuable components.

This study is supported by Kesh, Hari & Yadav, Satender. (2022) who said

that squash is a popular crop that is grown for its ripe and unripe fleshy fruits, seeds,

flowers, and processed products. It is considered an important plant in the cucurbit

family due to its nutritional value, high yield potential, and long shelf life. Pumpkins

come in a variety of colors, shapes, sizes, flesh colors, thickness, sugar content, and

carotenoid content. The crop is ideal for commercial breeding because it has large

flowers and seeds, a high number of seeds per fruit, and a wide range of variations

for different traits. However, it is crucial to understand the inheritance patterns and

genetic behavior when developing an efficient breeding strategy. Grown for its

mature and immature fleshy fruits, seeds, flowers, and processed products, pumpkin

is a traditional crop. Due to its long shelf life,

Malunggay leaves are rich in a variety of vitamins and minerals. It was

discovered that moringa leaves are higher in iron, calcium, vitamin C, and potassium

than bananas, as well as more vitamin A than carrots, spinach, and milk. Compared

to milk and eggs, its protein quality is significantly higher. People in the Philippines

cultivate malunggay abundantly. Because the tree is in full leaf at the end of the dry

season, when other foods are usually insufficient, it is a promising source of food in

the nation. Malunggay leaves are abundant and easily accessible for ingestion for

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almost the whole year. Many cultures use the leaves of Moringa oleifera as a

traditional remedy. The scientific community nowadays is interested in it because of

its high protein, calcium, iron, and vitamin C content. ( Kholif et al., 2016)

The researchers Abad, Brix Kenneth A., et al, 2019 decided to add malunggay

as a new flavor to modernize the classic leche flan. The product is named

"Malunggay Leche Flan" because we created a creative version with Malunggay

leaves as the primary ingredient. The researchers selected Malunggay because they

wanted to highlight the nutritional value of this vegetable as a dessert. We selected

Malunggay to complement Leche Flan because we wanted to offer a healthy dessert

that would satisfy our customers' sweet teeth. This made the researchers more

focused in conducting this research for them to gather the results they needed for

this research. The researchers chose this product because it promotes a healthier

and nutritious twist that is not very well known. Likewise, according to the Feasibility

Study on the Establishment of Graham Flan Dessert at SM Fairview that leche flan is

one of the most popular desserts in our country and has to be innovated in such

nutritious ways.

The study of the use of Malunggay as a food (2017) found out that school-

aged children have a deficiency in folic acid and riboflavin, which is a cause for

concern. To address this, researchers considered using Moringa oleifera, known as

Malunggay in the local dialect, as a potential remedy due to its high nutritional

content. In the study, 121 underweight children aged 8 to 10 years were divided into

two groups: 60 control children and 61 experimental children. The research was

conducted in two public elementary schools in Muntinlupa City. The experimental

group was given the same snack foods as the control group during recess, but with

an additional three grams of Malunggay leaf powder (MLP) added. The control group

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was given arrozcaldo, ginataang mais, macaroni soup, pancit canton, and polvoron.

The study measured serum ferritin, vitamin A, riboflavin, height and weight, dietary

intake, and hemoglobin levels.

According to Bhea Omadto, Jc Ann Bocabo, Marielle Libunao, Jair Francisco,

Judylou Labrador, & Alice Tolato (2020), it has been found that pastillas made with

dragon fruit are highly acceptable. Mostly, these pastillas are made using cow or

carabao milk or a mixture of calamondin juice and sugar. To make the pastillas even

more special, they used a large wok to combine refined sugar, milk, and pureed

dragon fruit. Since, dragon fruit is a type of cactus that is planted for usage. It has a

strange appearance, a sweet taste, and a crunchy texture. Dragon fruit is rich in

antioxidants, which are good for your health. The researchers thus had the idea of

producing a healthier version of pastillas.

Researchers Jhoanna Calubaguib and Milagros C.S. 2020, the study was to

identify the primary ingredients in the fortified Filiino Snacks intended for picky

eaters. In particular, it aimed to ascertain the nutritional content of the chosen fortified

Filipino snacks, including Jute-Spinach Pastillas (JSP), Moringa Polvoron (MP),

Saba-Potato Halaya (SPH), Moringa-Sweet Potato Tuile (MST), Rice Krispie-Sweet

Potato Pasti Yema (RSP), and Banana Blossom Bar (BBB) The following products

differ in terms of moisture, ash, crude protein, crude fat, crude fiber, and

carbohydrate contents. In Addition, the research calculated the total number of

calories from the snacks' fat, protein, and carbohydrate contents.

According to the study, Yadav, Neda, et al., 2021 Skim milk powder had a

higher protein content, lower fat content, and a longer shelf life than whole milk

powder. It was also mentioned that skim milk powder enhanced the flavor, color,

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texture, taste, and shelf stability of candy and skim milk powder can be the best

supplement to increase protein content in candy.

Researchers Virginia Delgado, Patricia Moreira, Lorena Barrientos, and

Jeanette Moreno (2018) gathered candy is a common delicacy which makes it an

easy chemistry study idea. While flavoring and color reflect manufacture or removal,

making candies combines alterations in phase, solution concentration, and

interaction characteristics. In this study, they use chromatography and spectroscopy

to analyze colorants, while for generating natural and imitation tastes, they use

Fischer esterification and distillation, respectively.

According to ODESSA, ONAFT 2020, Confectionery goods are widely

consumed worldwide. On the other hand, overuse speeds up the progression of pre-

existing illnesses in addition to having permanent effects on the body. A metabolic

disorder that results in obesity and diabetes is caused by a combination of fast

carbohydrates and fats. As a result, there is an urgent need to develop new dessert

product types based on functional nutrition principles. Consumers who follow a

healthy lifestyle are increasingly looking for low-calorie desserts that taste good and

have refreshing, aromatic qualities. Fruits and vegetables are the primary raw

materials used in the creation of these products. Vegetable and fruit-berry desserts

are rich in high biological and nutritional qualities, as well as an abundance of

vitamins.

Based on the study conducted by Ramya V and Priya Patel (January 2019).

Vegetables are an essential part of a balanced diet because they are a vital source of

good nutrients. Nutraceuticals are natural chemicals found in food and other edible

forms. These chemicals have been proven to help prevent or cure illnesses, and they

can also enhance physiological function beyond what sufficient nourishment

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provides. This is important because it can lower the risk of illness and improve overall

health and well-being. Studies regarding cancer indicate that most incidents are in

brightly colored veggies, either green or yellow, that have been associated with

reduced production rates of incidence and death. A daily diet rich in vegetables has a

high correlation with general health, enhancement of the digestive system and

eyesight decreased risk for several chronic illnesses, including rheumatoid arthritis,

diabetes, anaemia, heart disease, stroke, and several types of cancer. In addition to

common nutrients like protein, carbs, and amino acids, vegetables also include

specific non-nutrient phytochemicals that have biological activity against chronic

diseases. They have little fat and no cholesterol, just like all plant-based foods.

Ramya V and Priya Patel et al., 2019 study the dietary fiber composition

comprises NSP like cellulose, dextrins, lignin, hemicelluloses, gums, and pectin,

along with resistant carbohydrates that the small intestine can't digest. Kidneys are a

great source of soluble fiber. beans, barley, breakfast cereals heavy in fiber, skin-on

baked potatoes, spinach, oats, and popcorn. Foods high in fiber help with weight loss

due to their ability to satisfy hunger without adding extra calories.

SYNTHESIS

Overall point of the related literature and related study above from the

different researchers and authors, was to know more a about the benefits of both

squash and malunggay and to know that those raw vegetables could be possibly

used to a different product either food or medicinal productions. In creating such new

invention of sweets snack as included on the above related studies and related

literature there are a lot of different inventions of different kinds of snacks from

different flavoring just to create and provided a healthy food for the picky eaters. And

the related studies and literature could be more helpful in knowing the different
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benefits and effects of each ingredient that are included on the main subject of this

research.

THEORETICAL FRAMEWORK

In this study, the researchers decided to make a sweet treat with a twist.

Combining the squash, malunggay, sugar and the milk to create pastillas. Usually,

fruits are used for flavoring in sweet treats like candies and jellies. There are many

flavors created in this kind of sweet treat like jackfruit and mango. But no one uses

vegetables as a flavoring.

According to Valencerina, 2019 theory, “It is better to produce a variety of food

products by combining boiled mashed squash with standard recipes of food products

such as desserts, cupcakes, a native delicacy made of wheat or rice flour, sugar,

eggs, and a leavening agent that is steamed.” There are dishes in which squash is

the main ingredient, when it comes to Filipino dishes squash also known as

"Kalabasa" is one of the ingredients in Pakbet. Filipinos use boiled mashed squash in

puto and maja blanca, a Filipino dessert. Squash is often used as a main course or

soup like squash soup and the Sautéed squash recipe. But according to research,

squash is not only for main courses or soups, but it can also be added to a dessert or

pastry recipe such as squash cookies and cupcakes, sweets and many more.

Pastillas, literally known as pastillas de leche (literally "milk pills"), refers to a

type of milk-based confections that originated in the town of San Miguel in Bulacan,

Philippines. An integral part of food culture, and one of the favorite sweet delicacies

or dessert among Filipinos. Traditionally such sweet munchies are made from

carabao’s milk and sugar, now with different fruity flavors. The well-known ‘Pastillas

De Borlas’, smooth in texture, creamy, shaped into small cylinder, and wrapped into

21
tin and shiny paper is worthy of recognition specifically in Bulacan and in Pampanga.

This study examined the development and production of baked pastillas with

carabao’s milk produced by the Bulacan State University (BulSU June 11, 2019)

bakeshop and pastry. The study specified the development and production of the

produce as well as the carabao’s milk as a highlight ingredient of the product. The

count, total yeast and molds count, and staphylococcus aureus count. Using survey

questionnaires on randomly selected clients of the BulSU baked shop and pastry, the

acceptability of the product was attained. The product Passed the standard value

showing the sensory attributes with an overall mean of 4.5 and with the verbal

interpretation of best.

People who add more green leafy vegetables to their diet may significantly

reduce their risk of developing type 2 diabetes based on Hendrick study (2010). And

According to Dr. Lydia Marero of the Food and Nutrition Research Institute (FNRI) of

the Philippines revealed that one hundred grams or one cup of cooked malunggay

leaves contain 3.1 g protein, 0.6 g fiber, 96 mg calcium, 29 mg phosphorous, 1.7 mg

iron, 2,820 mg beta-carotene, 0.07 mg thiamin, 0.14 mg riboflavin, 1.1 mg niacin and

53 mg ascorbic acid (Vitamin C).

22
 Adding green
Local squash use leaf in food
as flavoring of processing as
foods by healthy and
nutritios food by
Valencerna 2019
hendrick
Squaringga pastillas

Experimental
product

carabao's milk Pastillas

as dessert of filipinos
by BulSU bakeshop and
pastry students

Figure 1: Theoretical Framework

CONCEPTUAL FRAMEWORK

This study focuses on the development of Squalunggay/squaringga Pastillas

making. The product will apply the concept of mixing the Squash, Malunggay,

23
Powdered milk, condense milk, Himalayan salt Sugar and salt including lemon zest

for its aroma.

The researchers used an Input-Process-Output (IPO) diagram which focused

on developing the Squalunggay/Squaringga Pastillas. This type of Evaluation used to

know the sensory characteristic of the most preferred of the respondents either

regular pastillas or the flavored pastillas using raw ingredients. The feedback in this

evaluation will be the result if this kind of vegetable flavored pastillas will be

acceptable in the market.

This conceptual Framework uses Input-Process-Output (IPO) diagram to

show the different variables to be observed in this study. The input was all about the

ingredients, especially the squash and malunggay, tools and equipment's to be used

and the grade 7 & 8 student's respondents. The process is gathering data through

questionnaire and rating scale, and the output whether the squalunggay/squaringga

pastillas will/can be acceptable in the market.

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 INPUT PROCESS OUTPUT

Squash Mixing Product Result

Malunggay Chopping/ whether the
Mincing Squalunggay/
Skimmed milk
Kneading squaringga
Sugar
Raw/ Pastillas will be
Tools uncookedMethod acceptable of
Respondents Wrapping
the students.

Survey/Rating
Molding

Figure 2: Conceptual Framework

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DEFINITION OF TERMS

For the clearer understanding about the Squalunggay/Squaringga Pastillas of

the grades 7 & 8 students of SLTCFI Legazpi Main campus, and to avoid confusion,

the following terms were operationally defined to ensure that they were generally

understood.

Acceptability. This refers to how the product will be accepted by the

consumers.

Appearance. This refers to what the products will look like.

Aroma. One of the sensory of this study which refers to the smell of the

product.

Malunggay. A leafy green vegetable and it is used as another flavor for the

products that contains lots of nutrients.

Pastillas. This is a candy that is made of powdered milk, best for

dessert/sweets and it is used as the overall product in the study.

Shape. It refers to the outlook sizes/shape of the product.

Squalunggay/Squaringga. A combined name of the two words which is the

squash and malunggay/moringa and the main product in this study.

Squash. A yellow vegetable also known as pumpkin with lots of varieties and

brings a lot of nutrients to our body. This is also one of the main ingredients in

the product.

Taste. It refers to the overall output flavor of the product.

26
 Veggies. Short term for vegetable/s with a lot of nutrients.

CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter includes the research design, population and sampling design

research instrument, data gathering procedure and statistical treatment.

RESEARCH DESIGN

The researchers used the descriptive method of research to determine the

significant relationship between the profile of the grades 7 & 8 students of SLTCFI

Legazpi Main campus and the acceptability of Squaringga/Squalunggay Pastillas.

This study chose this method for the researchers to acquire a general overview that

demystifies and describes the subject. Since it is concerned with the condition of

relationships that exist, practices that prevail, choices based on interest, decisions

based on understanding and to explore the major phenomena that covers this

research during the conduction of the study.

POPULATION AND SAMPLING DESIGN

The respondents of the study were forty (40) grades 7 & 8 students at

Southern Luzon Technological College Foundation Inc (SLTCFI) Main campus,

Legazpi city, Albay.

Table 1. The Distribution of Sample Respondents

Grade level Population Sample Percentage Percentage

(N) (n) N (%) n (%)
Grade 7 20 20 100% 100%

Grade 8 20 20 100% 100%

27
 Total 40

Table 1 the distribution of sample respondents shows the two (2) grade levels

of Southern Luzon Technological College Foundation Inc. (SLTCFI) main campus,

Legazpi City, Albay. Grade 7 students are composed of 20 students in the

classroom, there are twenty (20) students, or one hundred percent (100%) are

selected to become a sample respondent. While for grade 8 having twenty (20)

students also, there are twenty (20) students or one hundred percent (100%) of the

class are selected to become a sample respondent.

The subject technique in this study were forty (40) or the one hundred percent

(100%) of them are selected by stratified random sampling at the time the actual

descriptive study was conducted to use as a sample respondent on the study from

forty grade 7 and 8 students of Southern Luzon Technological College Foundation

Inc (SLTCFI) main campus at Legazpi city, Albay.

RESEARCH INSTRUMENT

The researchers of this study used the questionnaire-rating scale in conducting the

survey to determine the acceptability of Squalunggay/Sqauringga Pastillas based on

Taste, Appearance, Shape/Sizes and Aroma as perceived by the grade 7 & 8

students of SLTCFI at Legazpi city.

Table 2. The Composite Table for Verbal Interpretation

Rating scale Verbal Interpretation

5 Very Satisfied

4 Satisfied

3 Neither Satisfied nor Dissatisfied

28
2 Dissatisfied

1 Very Dissatisfied
Table 2 shows the Composite Table for Verbal Interpretation shows the five-rating

scale and verbal interpretation that were used in questionnaire-rating scale.

DATA GATHERING PROCEDURE

After the approval of the researcher’s title the researchers made the first two

chapters of the research. The researchers went to the respected classrooms of the

respondents to know the number of the whole class. From the population, the

researchers used stratified random sampling technique in finding a sample

respondent. In gathering data, the researcher gave the questionnaire-rating scale to

the students, and a request letter to the high school principal for the approval of

conducting the study to their class. After the data collection, the researcher analyzed,

presented and interpreted them.

STATISTICAL TREATMENT

The questionnaire rating scale were distributed to the respondents and all the

data collected will be the one to gather, analyze, tabulate, and interpret to determine

the significant relationship between the profile of grades 7 & 8 students of Southern

Luzon Technological College Foundation Inc. (SLTCFI) main campus in Legazpi city,

Albay and the acceptability of Squalunggay/Squaringga Pastillas in terms of taste,

appearance, shape/size and aroma, the researchers used the weighted mean and

standard deviation.

29
 CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents, analyzes and interpret the data gathered from the

Grades 7 & 8 students at Southern Luzon Technological College Foundation Inc. -

High School Department, Legazpi City, Albay Main campus in determining the level

of acceptability of the product and the relationship between the acceptability of the

product and the profile of the respondents.

 Frequency and Percentage distribution of the Grades 7 & 8 students at

Southern Luzon Technological College Foundation Inc. - High School

Department, Legazpi City, Albay Main Campus in terms of Age.

Table 3 shows the distribution of frequencies and percentage of the

respondents in terms of age. Respondent’s ages were categorized as Minor (ages

10 and below) and Legal (ages 18 and above).

Table 3. Frequency and Percentage distribution of the Grades 7 & 8 Students of

Southern Luzon Technological College Foundation Inc. - High school

Department, Legazpi city, Albay Main campus in terms of age.

Age Frequency Percentage

10 and below
11-15
16-20
21 and above

Table 4. shows the distribution frequencies and percentage of the respondents

in terms of Gender. Respondent’s Gender were categorized as Male and

Female.

30
Table 4. Frequency and percentage distribution of the Grades 7 & 8 Students of

Southern Luzon Technological College Foundation Inc. - High school

Department, Legazpi City, Albay, Main campus in Terms of Gender.

Gender Frequency Percentage

Male
Female
Total:

Table 5 shows the distribution of Frequencies and percentage of the

respondents in terms of health condition. Respondent’s conditions were categorized

as with and without health condition.

Table 5. Frequency and Percentage distribution of the Grades 7 & 8 Students of

Southern Luzon Technological College Foundation Inc. - High school

Department, Legazpi city, Albay, Main campus in Terms of health Condition.

Health Condition Frequency Percentage

With Health condition
Without Health
Condition
Total:

Mean level of Acceptability of Squaringga Pastillas as Perceived by the Male

Students of Grades 7 & 8 at SLTCFI- High school Department, Legazpi city,

Albay, Main campus in Terms of Taste, Shape/Size, Appearance and Aroma.

Table 6 shows the mean level of acceptability of Squaringga Pastillas as

Perceived by the male respondents in terms of taste, Shape/sizes, Appearance and

31
Aroma. Each factor is marked as very Satisfied, Satisfied, Neither Satisfied nor

Dissatisfied and Strongly Dissatisfied.

Table 6. Mean level of acceptability of Squaringga Pastillas as perceived

by the Male Students of Grades 7 & 8 at SLTCFI-High school Department,

Legazpi city, Albay, Main Campus in Terms of Taste, Shapes/Sizes,

Appearances and Aroma.

Taste Mean SD Remarks Interpretation

1. Squash and
Malunggay as the
flavor.
2. The creaminess of the
Squaringga Pastillas
3. The sweetness of the
pastillas.
4. Un-bitter malunggay
taste/flavor.
Shape/Sizes
1. Unique Shape of the
pastillas.
2. Bite sizes Sqauringga
Pastillas.
Appearance
1. Natural yellow Color of
the Squaringga
pastillas.
2. The texture of the
product.
3. The packaging of the
product.
Aroma
1. Mixed scent of squash
and malunggay.
2. Unscented malunggay
in pastillas.
3. Milky scent

32
33