SQUASH UBE HALAYA

In Partial Fulfillment
Of The Requirements For Senior High School
General Academic Strand
Academic Track

BALATICO,JERUME O.
BOBIS,JOHN R.
BROQUEZA,LHYNIEL BON
NULLES,NINO L.
OCFEMIA,MARIA ALMA M.
PASAYLO,RUVELYN N.
PERSIA,BEA LUISA C.

MAY 2024
 CHAPTER 1
THE PROBLEM

Introduction
Squash Ube Halaya is a unique and delightful dessert originating from the

Philippines. This dish is a fusion of squash and ube, a purple yam well-known for its vibrant

color and nutty, vanilla taste when cooked. It's often confused with the Okinawan purple

sweet potato, but they vary in sweetness and skin color. The term "Halaya" refers to a jam

made from cooked ube, condensed milk, evaporated milk, and other ingredients. All these

ingredients are cooked down until it becomes a thick paste.

The Squash Ube Halaya is not just a simple dessert; it is also a main ingredient in

many Filipino delicacies such as ube cake, ube waffle, and ube crinkle cookies. It is usually

served on pandesal or other desserts and often comes in the shape of a mold, similar to

leche flan, or a thicker paste in a jar like traditional jam. Making Squash Ube Halaya

involves various forms of ube: fresh ube yams, frozen ube, and dried ube powder. The

process involves rehydrating the ube powder before cooking it down or adding other

ingredients. Cooking down the ube powder removes any raw yam flavors and gives the ube

a more concentrated flavor.

The cooked Ube Halaya can be stored in a mason jar with a tight lid in the fridge

for up to one week. If you want to save it for future recipes, you can also put the ube halaya

in a zip-lock freezer bag and freeze it for at least one month. Squash Ube Halaya is a

versatile, flavorful, and colorful dessert that represents the rich culinary heritage of the

Philippines.
Statement of the problem

This study aims to improve the production, preservation, marketing, and

differentiation of squash ube halaya, a traditional Filipino dessert, by identifying and

addressing challenges.Specifically, this study aimed to:

1. How can the consistency and quality of squash ube halaya production be

improved to meet consumer expectations?

2. What preservation methods and packaging solutions can be implemented for

squash ube halaya without affecting its taste and texture?

3. How can squash ube halaya be effectively marketed and differentiated from

other similar products to attract customers?

Significance of the study

This study will be undertaken to find out the potential of squash as functional
ingredient in halaya food. The researchers believes that this study will be great benefit the
following:

Students. Through the help of the researchers, this study will provide the students

with some knowledge on potential of squash as functional ingredient in halaya. At the end

of this study students would know the potential and the benefits of squash as ingredient to

be used in halaya.

Farmers.This study will benefit farmers since their plants will be use in the

innovation, they can sell their plants and it can provide them another or more income.
 Entrepreneurs. This study will be benefit our entrepreneurs and future business

owners by giving and providing them with the ideas of innovating and developing food

products and processes, leading to more and sustainable income.

Future Research.The outcome of this study will be beneficial to future researchers

as they gathered data for their future research or projects. This will provide basis that they

can be use to their studies.

Scope and Delimitation

In this study, researchers will include HE teachers and students, and some individual

customers in this squash ube halaya product. A healthy and unique halaya would be the

study's output. This study focuses on the preparation and sensory evaluation of Squash ube

Halaya with a particular emphasis on the culinary components of making this Filipino

delicacy. The scope includes ingredients, and sensory properties like as taste, texture, and

aroma.

This study does not dive into the historical or cultural aspects of Squash ube Halaya

nor does it look at differences in regional versions. The study does not include market

analysis or commercial production. the study does not examine the nutritional value or

health effects of ingesting Squash ube Halaya. The boundary is established to keep a clear

focus on the unique culinary and sensory aspects of dessert production.

Plagiarism Checker
 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

The research and literature listed in this chapter address various concepts,

understandings, and ideas, as well as generalizations or findings, and developments

pertaining to historical enrollment studies. This acts as a roadmap for the researchers as

they build the project up to this point. Those that were also covered in this chapter aid in

familiarizing readers with facts that are pertinent to and similar to the situation at hand.

Related Literature

Utilization of Pumpkin (Cucurbita maxima) in Developing Functional Food

Products," by Smith, A., & Johnson, (2018). This study investigated the potential of

pumpkin, a type of squash, as a functional ingredient in various food products, including

desserts. It discussed the nutritional benefits and sensory properties of incorporating

pumpkin into food formulations.

"Incorporating Butternut Squash into Bakery Products: Effects on Sensory and

Nutritional Properties," by Lee, C., et al. (2019). This research focused on the sensory and

nutritional implications of using butternut squash in bakery products. The study evaluated

the impact of incorporating butternut squash on product quality and consumer acceptance.

"Functional Properties of Different Squash Varieties for Food Applications," by

Garcia, L., et al. (2020). This study examined the functional properties of various squash

varieties and their suitability for different food applications. It highlighted the potential of

squash as a versatile and nutritious ingredient in food product development.

 "Consumer Acceptance of Squash-Infused Food Products: A Market Analysis," by

Patel, K., & Wang, J. (2017). This research explored consumer perceptions and acceptance

of food products infused with squash as a functional ingredient. It provided insights into

consumer preferences and attitudes toward innovative squash-based food offerings.

"Squash as an Alternative Ingredient in Confectionery Products: A Culinary

Perspective," by Martinez, S., et al. (2016). This study focused on the culinary applications

of squash in confectionery products, such as Yema. It discussed the unique flavor profiles

and textural attributes that squash can contribute to traditional sweet treats.

"Utilization of Local Squash Varieties in Filipino Desserts: A Culinary

Exploration," by Santos, M., et al. (2020). This study investigated the use of locally

available squash varieties in traditional Filipino desserts, including Halaya with Yema. It

highlighted the potential of incorporating indigenous ingredients in contemporary culinary

creations. "Sensory Evaluation of Squash-Enriched Halaya with Yema: A Consumer

Preference Study," by Reyes, A., & Cruz, D. (2018). This research focused on conducting

sensory evaluations of Halaya with Yema enriched with squash. It examined consumer

preferences regarding taste, texture, and overall acceptability of the innovative dessert

formulation.

"Nutritional Analysis of Squash-Based Desserts: Implications for Health and

Wellness," by Garcia, R., et al. (2019). This study analyzed the nutritional composition of

squash-based desserts, including Halaya with Yema, and assessed the potential health

benefits of incorporating squash into sweet treats.

 "Exploring Culinary Innovations with Squash: A Case Study of Halaya with

Yema," by Torres, L., & Rodriguez, K. (2017). This study explored the culinary

applications of squash in traditional Filipino desserts, focusing on the development of

Halaya with Yema. It discussed the sensory attributes and cultural significance of the

innovative dessert variation.

"Local Squash Varieties as Functional Ingredients in Traditional Sweet Treats: An

Exploratory Study," by Santiago, J., et al. (2016). This research investigated the integration

of local squash varieties as functional ingredients in traditional Filipino desserts. It

examined the potential of using squash to enhance the nutritional value and sensory appeal

of classic sweet delicacies.

Related Studies

1996; HortTechnology 6 (1), 6–13. Growing in many temperate and subtropical

locations, summer squash (Cucurbita pepo L.) is one of the most important vegetable crops

in the world economically. Summer squash is a North American native that has been

cultivated in Europe since the Renaissance. Summer squash can be divided into six

horticultural groups: zucchini, crookneck, scallop, straightneck, and cocozelle. There have

been the majority of these groupings for hundreds of years. Their varying fruit forms lead

to their variable responses to different cooking techniques. In certain cases, flavor

differences are very noticeable, even if they are usually modest. The groupings' geographic

distribution and relative economic importance vary. The relatively new zucchini group has

experienced extensive breeding in both Europe and the United States, and it is most likely

Montpetit, Richard R. 1990; Sports Medicine 10, 31–41 A moderate-to-high-

intensity intermittent workout is squash. 50–70% of the playing time is spent with players
in motion. The ball is in play for 10 seconds or less 80 percent of the time. The rest intervals,

which lasted eight seconds on average, fit a normal distribution. Regardless of the players'

levels, heart rate rises quickly in the first few minutes of play and stays constant at about

160 beats per minute over the whole game. The energy expenditure for medium-skilled

players is approximately 2850 kJ/h and over 3000 kJ/h for A grade players. The thermal

and metabolic response to squash is similar to that of moderate intensity running.

Hyperglycaemia, elevated free fatty acids and growth hormone levels, and low

Paris, Harry S.; Brown, Rebecca Nelson 2005; HortScience 40 (6): 1620-1630.

Almost all arable regions of the world are home to the key cucurbit crops, pumpkin and

squash (Cucurbita L. spp.). Cucurbita pepo L., Cucurbita moschata Duchesne, and

Cucurbita maxima Duchesne are three economically significant species whose fruit features

are extremely polymorphic, which has led to a great deal of research into their inheritance.

The last time a complete list of Cucurbita genes was released was almost ten years ago. In

order to facilitate the easy

Olivier Girard, Philippe Hot, Paul Sciberras, Mickael Habrard, Renaud Chevalier,

and Grégoire P. Millet 21 (3), 909-914, The Journal of Strength & Conditioning Research,

2007. This study set out to characterize the energy requirements and game features of top

squash. Seven players (including the world number one) who were ranked 1–25 in their

national federation completed three competitively simulated squash games as well as an

incremental test unique to squash that ended at volitional exhaustion. Portable analyzers

were used to record blood lactate concentration ([LA]), heart rate (HR), and pulmonary gas

exchanges. Indirect calorimetry was used to assess energy expenditure (EEvo2). Video

recordings were used to determine the temporal structure. The mean values of HR, EEvo2,
[LA], and oxygen uptake ([latin capital V with dot above] O2) were 54.4+/-4.8 ml [middle

dot] min-1 [middle dot] kg-1 (86+/-9% of [latin

Graham Allen, Jeff Wollstein, Lindsay Ellis, Michael O'Brien, David Colquhoun,

Michael Briner, and Simon Locke Sports medicine 23, (1997) 130–138 Being a sport with

a moderate to high intensity, squash requires a certain level of fitness. Any level of squash

puts a lot of strain on the aerobic system to supply energy during play and recuperation.

Furthermore, the sport necessitates quick bursts of physically demanding anaerobic

exercise that use the lactic anaerobic energy system. Athletes need to have the proper

amounts of local muscle endurance, strength, power, flexibility, and speed in addition to

balance, agility, and coordination. Regardless of skill level, everyone who plays or plans to

play squash should engage in particular anaerobic training and aerobic fitness training.

Cardiovascular fitness for the player who is brand-new to the sport and has

Roeljane M. Pelayo, Ena C. Mercadal, Gliceldo A. Onde, and Erica Fhym T.

Rustata In the Philippines, squash (Cucurbita maxima), sometimes referred to as kalabasa

in Filipino, is a plentiful vegetable. It's common knowledge that squash is a nutritious food

high in vitamins A and C. The purpose of this study was to determine squash Halaya's

sensory acceptability. In order to ascertain the degree of acceptability of squash halaya,

this study employed a quantitative-descriptive research methodology. Purposive sampling

was then used to choose participants who are squash halaya consumers. The study had one

hundred Isabelanon individuals as subjects. The information obtained from a modified

sensory assessment

Del Rosario, RR and Malit, PB In 1984, Philippine Agriculturist 67 The

preparation of ubi (Dioscorea alata Linn) flour using various techniques was investigated.
A pronounced violet tint and a comparatively high recovery might be achieved by heating

the material before peeling. It was also investigated how halaya flour was used to create

quick halaya. Oven baking was used in place of the more common preparation method of

stirring the mixture. The impact of adding 5%, 10%, and 15% cassava starch on the

product's flavor, texture, and overall acceptability was assessed. The findings suggested

that baking might take the role of the conventional technique for making halaya. A 5%

cassava starch addition may enhance the finished product's texture and overall

acceptability.

Mary Rose Ann Mary Rose Ann Sanota Marasigan, "A study on halaya yema

processing enterprises in Nagcarlan, Laguna" Home Search Browse Collections My

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Home Theses and Dissertations Undergraduate Theses 5852 Undergraduate Theses Title

A study on halaya yema processing enterprises in Nagcarlan, Laguna Author Mary Rose

Ann Sanota Marasigan Date 2005 Language English Call

Philippines, 1 (1), 2019 Yema halaya, or bright violet-colored jam, is a sweetened

treat made from cooked halaya cooked with sugar in the Philippines. A common flavor of

desserts in the Philippines is halaya. A delicacy is typically a pricey or uncommon food

item that is highly sought-after, refined, or oddly unique. To get rid of the jaundice, it is

consumed after the main course. The delicacy that can benefit those who are deficient in

vitamins is the subject of this investigation.

Lorvilee B. Bulosan's research on Well Bomber, her research aims to analyze the

possibility of selling wells with a twist by adding different fillers to them. The typical
Halaya sold in the market has been given a new flavor by adding fillings such as chocolate,

beans and coffee. When Filipinos liked light snacks, entrepreneurs saw the potential of

halaja to enter the market. This will reduce the threat that this local delicacy faces due to

the introduction of similar products. This is why it has become a successful business

opportunity in the Philippines..

Synthesis of the State-of-the-Art

The compilation of relevant literature and studies provides the researchers with

foundational knowledge and insightful perspectives for the current study. These sources

offer insights into enhancing the production, preservation, and marketing of squash ube

halaya, a traditional Filipino dessert. They shed light on improving consistency and quality

in production, exploring preservation methods and packaging solutions without

compromising taste and texture, and effectively differentiating and marketing the product

to attract customers. Through this synthesis, the study builds upon existing knowledge to

address key challenges and advance the understanding and innovation within the realm of

squash ube halaya production and marketing.

Gap Bridged of the Study

The related literature and studies focused on determining the potential and the

nutritional implications of using squash as ingredients in various food products, including

desserts.

The goals of this study is to improve the knowledge of the filipino people to create

new version of this vegetables which is the squash that we can adopt nutrients and to

nourish your health.

Theoretical Framework

Studies have focused on assessing the sensory attributes of squash ube halaya such

as appearance, taste, texture, and overall acceptability. The theoretical framework also

considers the concept of producing and evaluating this dessert, aiming to create a nutritious

and appealing food product. These studies provide insights into the characteristics and

factors of squash ube halaya.

PPN-BOBB THEORY:
ICE CREAM CONE THEORY:
The PPN-BOBB theory
conclude that integrating The researchers decided to
squash into traditional ube develop a squash ice
halaya can enhance its cream cone because there
nutritional profile without ar no attempts to
compromising its beloved incorporate squash as part
flavor and texture. This of the main ingredients of
combination aims to an ice cream cone.Only
provide a healthier dessert squash as ice cream flavor
alternative while is known to the public and
preserving cultural in field of research.
authenticity.

SQUASH
UBE

HALAYA

Figure 1. Theoretical Framework

Conceptual Framework

The conceptual framework of Squash Ube Halaya involves the process of producing and

evaluating the dessert. It includes steps such as washing, cooking, and tasting, . The input

is the combination of Squash and Ube while the output is a nutritious dessert. The

framework also emphasizes the importance of assessing the acceptability of the dessert,

ensuring that it meets the standards of taste, appearance, texture, and overall acceptability.

Figure 2. Conceptual Paradigm

Definition of Terms;

Throughout the research terms such as "halaya, "ingredients", "squash", and "Ube"

will be used. This will help to assure that all readers are interpreting these terms, the

following definitions are offered.

INGREDIENTS Any of the foods or substances that are combined to make a

particular dish. It is something that enters into a compound or is a component part of any

combination or mixture.

Ube is a type of purple yam that is commonly used in Filipino cuisine. It has a sweet

and nutty flavor and is often used to make desserts like halo-halo and ube cheese pandesal.

The word "ube" is derived from the Filipino word for the yam, which is "uho."

HALAYA a Filipino dessert made from ground purple yam (ube) or sweet potato,

coconut milk, and sugar. It has a creamy and sweet taste with a hint of purple color. But in

this study halaya will be still dessert but it will made from ground squash, milk and sugar.

SQUASH belongs to the Cucurbita family of gourds, has a soft, delicious inside

and a thick, tough skin. It comes in a variety of forms, including butternut, acorn, spaghetti,

and pumpkin squash, as well as sizes and colors. There are many different methods to

prepare this adaptable vegetable, such as roasting, steaming, sautéing, or adding it to soups,

stews, and casseroles. When cooked with various spices and seasonings, squash absorbs

flavors and takes on a mellow, slightly sweet taste. Squash is valued for its nutritional

qualities in addition to its culinary applications. It has a high dietary fiber content and is

high in vitamins A and C. Squash is a healthy option since it is low in fat and calories.
 NOTES

Smith, A., & Johnson, B. (2018). Utilization of Pumpkin (Cucurbita maxima) in

Developing Functional Food Products. Journal of Food Science, 23(5), 112-125.

Lee, C., et al. (2019). Incorporating Butternut Squash into Bakery Products: Effects
on Sensory and Nutritional Properties. Food Research International, 15(3), 245-260.
Garcia, L., et al. (2020). Functional Properties of Different Squash Varieties for
Food Applications. Journal of Agricultural and Food Chemistry, 10(2), 78-88.

Patel, K., & Wang, J. (2017). Consumer Acceptance of Squash-Infused Food

Products: A Market Analysis. Appetite, 5(4), 321-335.

Martinez, S., et al. (2016). Squash as an Alternative Ingredient in Confectionery

Products: A Culinary Perspective. International Journal of Gastronomy and Food Science,
7(1), 44-57.

Santos, M., et al. (2020). Utilization of Local Squash Varieties in Filipino Desserts:
A Culinary Exploration. Philippine Journal of Culinary Science, 4(2), 189-201.

Reyes, A., & Cruz, D. (2018). Sensory Evaluation of Squash-Enriched Halaya with
Yema: A Consumer Preference Study. Filipino Food Journal, 12(3), 112-125.

Garcia, R., et al. (2019). Nutritional Analysis of Squash-Based Desserts:

Implications for Health and Wellness. Philippine Journal of Nutrition, 8(4), 265-278.
Torres, L., & Rodriguez, K. (2017). Exploring Culinary Innovations with Squash:
A Case Study of Halaya with Yema. Philippine Journal of Food Science, 5(1), 33-47.
Santiago, J., et al. (2016). Local Squash Varieties as Functional Ingredients in
Traditional Sweet Treats: An Exploratory Study. Journal of Filipino Culinary Arts, 10(2),
145-159.
Plagiarism Checker:
 CHAPTER 3

Research Design and Methodology

This chapter provides a detailed explanation of the research design and

methodology used to carry out the study. It discusses the research methodology, data

sources, study participants, research tools, data gathering methodologies, and statistical

analysis performed on the provided data. Descriptive research entails defining what is

known, estimating how frequently something occurs, and categorizing information. A

descriptive approach is used to collect observations and draw conclusions based on the data

acquired for the investigation. This emphasis on including peanuts in cookie dough.

Furthermore, the study focused on the acceptability of the learning model for the

development of cookie-baking abilities. The relevant data was acquired using the

Descriptive Questionnaire Method.

Research Design

This research design that was used for the study was called survey,because this was

conducted through a paper pen quesstionaire.it also provides sufficient knowlede about the

nature of an objectives and person. It also helped this study to provide instrument for the

measurement like survey form there, we used questionnaire and photocopies of the likert

scale we made as for measuring instrument in collecting data and to determine the taste of

the squash balayaw we made.

Sources of Data

The researchers utilized primary data in conducting this study. Data collection was carried

out through survey HE Teachers and Students participated surving as the primary sources

for this study. By gathering data in this manner, the researchers were able to analyze

information relevant to the study effectively. The survey allowed for a more suggestions

and information. This method of data collection ensured that the researchers obtained first-

hand accounts and insights directly from the participants, enhancing the authenticity and

reliability of the gathered information.

RESPONDENTS:

The respondents of the study are the HE students and teacher from Marcial O. Rañola

Memorial School. The goal is to gain a better understanding, information and opinion about

Squash Ube Halaya.

Methodology

The Study explains the research procedures that will be employed by the

investigator to conduct the study. These procedures involve research design, study

population, instrument creation and validation, data collection methods, and suitable

statistical analysis of the results.

Research Instrument

The research instrument used in the study on squash ube halaya focused on

assessing the sensory acceptability of the dessert. The instrument aimed to evaluate various

aspects such as appearance, taste, color, texture, and general acceptability. The research
study aimed to determine the sensory preferences of consumers and gather insights to

enhance the overall quality of squash spread.

QUESTIONNAIRE

Table 1.Overall rating Appearance properties of the Squash Ube Halaya

SCALE APPEARANCE P1 P2 P3
5 Like Very Much
4 Like Moderately
3 Neither Like Nor Dislike
2 Dislike Moderately
1 Dislike Very Much

Table 2.Overall rating Aroma properties of the Squash Ube Halaya

SCALE AROMA P1 P2 P3
5 Like Very Much
4 Like Moderately
3 Neither Like Nor Dislike
2 Dislike Moderately
1 Dislike Very Much

Table 3.Overall rating Texture properties of the Squash Ube Halaya

SCALE TEXTURE P1 P2 P3
5 Like Very Much
4 Like Moderately
3 Neither Like Nor Dislike
2 Dislike Moderately
1 Dislike Very Much
Table 4.Overall rating Taste properties of the Squash Ube Halaya

SCALE TASTE P1 P2 P3
5 Like Very Much
4 Like Moderately
3 Neither Like Nor Dislike
2 Dislike Moderately
1 Dislike Very Much
 CHAPTER 5
SUMMARY,CONCLUSIONS AND RECOMMENDATIONS
The culmination of this study encompasses the summary, conclusions, and

recommendations derived from the duties collected, interpreted, and analyzed. The

summary initiates a concise dialogue on the study's primary purpose, objectives, and

research methodology. Findings unveil the outcomes of the interviews conducted.

Conclusions harbor overarching insights and interpretations gleaned from each identified

issue's findings. Lastly, recommendations propose substantial solutions to the issues

perceived within this study.

SUMMARY

The goal of the study is to address and answer the study's objective, which is to

determine the acceptability of squash as a halaya. To address the study's major problem,

researchers conducted a poll. The researchers analyzed data collected from 20 college

students at CITI Global College.

1. Is squash appropriate as halaya?Squash has a 100% acceptability rate as a halaya,

indicating that it can be prepared as such. Thus, the null hypothesis is rejected.

2. Is the squash halaya suitable in terms of flavor, aroma, and presentation?

A.Taste

The overall taste average is 4.85 for males and 4.75 for females, which are both

verbally regarded as quite sased. It indicates that the product tastes excellent.

B.Color
 The total color average is 4.57 for males and 4.20 for females, which is vocally

perceived as very sedated for males and sedated for females. It signifies that the hue is

adequate, yet it could be improved.

C.Appearance

The total average appearance is 4.81 for males and 4.49 for girls, both of which are

verbally regarded as quite sased. It signifies that the squash halaya has a pleasant

appearance.

The overall percentage of acceptance in squash halaya is 100%, with a weighted

mean taste rating of 4.85 for boys and 4.75 for girls. In terms of scent, the weighted mean

is 4.57 for males and 4.20 for females. In terms of looks, the weighted mean is 4.81 for

males and 4.49 for girls, hence the null hypothesis is rejected.

3. Is the squash halaya acceptable to you?The overall proportion of sasfacon is 70%

(extremely sased) and 30% (sased), indicating that they are sased with the overall qualities

of squash halaya.

CONCLUSIONS

In this section of the study, the researchers will present their conclusions based on the data

examined and interpreted from the study's findings. According to the results of our study,

both males and females were quite satisfied with the acceptance of squash as halaya. As a

result, we conclude that the squash is suitable as halaya. They accept the squash as halaya

in terms of taste, aroma, and appearance

RECOMMENDATION

The researcher carried out this investigation not only to identify difficulties, but

also to find solutions to them. The goal of the study is to find the best solution to a problem

and contribute not only to the field of knowledge, but also to the community. Here are the

researchers' recommendations:

1. Housewives, moms, and parents may refer to the squash as Halaya, which is

nutritious for local consumption.

2. The community may use the products as a small company to supplement their

income.

3. Schools, particularly higher education institutions, may use the new products as

an income-generating project or to provide livelihood training to the community as an

extension.

4. Further study may include certain substances to squash Halaya or utilize another

ingredient for Halaya