1.WHY DID YOU CHOOSE THIS TOPIC?

Squash is locally known as kalabasa,is widely available in the

Philippines and often goes underutilized or wasted due to
overproduction. By exploring its potential as a main ingredient in
three pastry products like pie, cookies, and muffins this study
seeks to add value to a commonly overlook vegetable and reduce
food waste.

2.Briefly explain what is your research project is about.

This research project is about evaluating the acceptability of

squash as main ingredients in 3 pastry products -pie, cookies and
muffins. This study aims to determine how consumers-specifically
students, faculty and restaurant owners perceive these squash
base products in terms of aroma, taste, texture and appearance.

3. What is the significance of the study?

The significance of this study lies in its potential to make both

nutritional and practical contributions to consumer health:

Researchers: The study offers empirical data on the sensory

attributes—such as aroma, taste, texture, and appearance—of
squash-enriched pastries, facilitating advancements in food
innovation and the incorporation of functional, locally sourced
ingredients into baked goods.

Students: hospitality students can gain insights from this

research on developing healthier recipes utilizing native
ingredients, thereby promoting sustainable and health-conscious
food trends.

Faculty: The findings can serve as valuable teaching materials for

courses in food science, nutrition, and culinary arts, providing
practical examples of product development and consumer
preference analysis.

Restaurant Owners: The study provides insights into customer

acceptability of squash-based desserts, assisting in the creation
of healthier menu options that align with the increasing demand
for nutritious, innovative, and locally inspired cuisine.

Future Researchers: This research lays the groundwork for

further studies involving squash or other underutilized crops,
encouraging exploration into food product development using
native and nutritious ingredients.

4.What are your research variables?

Independent variable: dependent variable:

squash pie aroma appearance

squash cookies TASTE

squash muffins texture

5. What research methodology did you use and why did you use
it?

In our research design we used food product development and

descriptive. The study utilized a descriptive research design
combined with a new product development (NPD) approach.
Descriptive research aims to systematically describe a
population, situation, or phenomenon without manipulating
variables. In this context, it involved assessing the acceptability
of squash-based products (pie, cookies, and muffins) through
sensory evaluation.

The data collection was conducted via a Sensory Food Product

Evaluation. This evaluation comprised two parts:

1. Demographic Profile: Collecting information such as name,

age, sex, and occupation of the respondents.

2. Acceptability Assessment: Using a standard 9-point hedonic

scale to evaluate the products based on aroma, taste,
texture, and appearance.

The evaluation was administered during a food trade test in

Sagay City, where the researcher distributed the evaluation
forms, explained their purpose, and clarified any terms to ensure
informed and honest response

The study employed a simple random sampling technique to

select respondents. This method ensures that every individual in
the population has an equal chance of being selected, thereby
minimizing selection bias and enhancing the representativeness
of the sample.
A sample size of 100 was determined using Slovin’s formula with
a margin of error of 0.05. Slovin’s formula is commonly used to
calculate sample sizes when the total population is known, and it
helps in achieving a balance between precision and feasibility.

The respondents included students, faculty members, and

restaurant owners from Sagay City. By employing simple random
sampling, the study aimed to obtain a diverse and unbiased
sample to assess the acceptability of the squash-based products
across different demographic groups.

6.Why do you think your research is reliable?

This research paper is reliable because it is grounded in a strong

foundation of credible sources and established theories, such as
the Theory of Planned Behavior and functional food frameworks,
which provide a solid scientific basis for the study. The
methodology is carefully designed, using appropriate research
designs like descriptive research and new product development,
and employs a validated sensory evaluation tool—the 9-point
hedonic scale—to accurately measure the acceptability of squash
in baked goods. The sampling technique is systematic and
ensures fair representation of respondents, while the statistical
analyses, including ANOVA and reliability testing via Cronbach’s
alpha, are robust and widely accepted in food science research.
Additionally, the study addresses a practical and relevant gap in
food innovation by focusing on the utilization of locally abundant
squash, aligning with current trends in sustainability and
nutrition. Ethical standards are clearly observed, with informed
consent and confidentiality maintained throughout the research.
Altogether, these elements demonstrate that the study is
thorough, well-structured, and transparent, making its findings
trustworthy and dependable.

7. Why do you think your research is valid?

based on the detailed research provided, this study appears

valid for several reasons. First, it is grounded in well-established
theoretical frameworks such as the Theory of Planned Behavior
and functional food concepts, which are widely accepted for
studying consumer acceptance and food innovation. The research
clearly identifies a relevant problem—the underutilization of
squash despite its nutritional benefits—and aims to fill a gap by
testing squash’s acceptability in common baked goods like pies,
cookies, and muffins. The methodology is appropriate: it uses
descriptive and new product development research designs,
applies a standardized sensory evaluation method (the 9-point
hedonic scale), and employs proper sampling (simple random
sampling with a justified sample size) to gather data from
relevant groups (students, teachers, restaurant owners). The
statistical treatments, including ANOVA for group comparisons
and reliability testing with Cronbach’s alpha, further strengthen
the study’s rigor. Ethical considerations are also addressed to
protect participants’ rights. Altogether, the conceptual
grounding, clear research questions, systematic approach to data
collection, and robust analysis methods support the validity of
this study’s findings regarding squash’s acceptability in baked
products.

8. in what way(s) does your research project contribute to

knowledge?

This research contributes significantly to knowledge by

addressing a notable gap in the utilization of squash (Cucurbita
maxima) in baked goods such as pies, cookies, and muffins—a
topic that has been largely overlooked despite squash’s
nutritional benefits and local abundance. By evaluating the
sensory acceptability (aroma, taste, texture, and appearance) of
squash-infused products among different consumer groups, the
study provides practical insights that can guide food product
development and promote the use of sustainable, health-
enhancing ingredients in the food industry. The research is valid
due to its well-designed methodology, including appropriate
sampling techniques, the use of the standardized 9-point hedonic
scale for sensory evaluation, and robust statistical analysis such
as ANOVA and reliability testing. Moreover, it adheres to ethical
standards and is grounded in established theoretical frameworks
like the Theory of Planned Behavior, which supports the
interpretation of consumer acceptance behavior. Overall, this
study offers valuable empirical data and conceptual
understanding that can support innovation in healthier pastry
options and contribute to sustainable food practice

9. What are the limitations encountered?

Scope of Respondents:
The study focused only on respondents from the State University
of Northern Negros (students, faculty) and some restaurant
owners. This limited demographic may not fully represent the
wider population’s preferences or acceptability, possibly
restricting the generalizability of the findings.

Limited Product Range:

The study focused only on three types of baked products (pie,
cookies, muffins). Other product categories or food forms where
squash might be used were not explored, potentially missing
other applications or acceptability scenarios.

10. Based on your findings, what are your recommendations or

suggestions?

Promote Squash as a Functional Ingredient in Pastry Products

Given the high nutritional value of squash—rich in vitamin A,

minerals, and dietary fiber—it is strongly recommended that
squash be promoted as a functional and healthy ingredient in
bakery products. Food developers and culinary educators should
continue exploring squash as a substitute or supplement for
traditional high-fat or nutrient-poor ingredients like butter or
eggs in muffins, cookies, and pie fillings.

11. What is the strongest point in your project?

The strongest point of the research lies in its innovative and

practical approach to addressing a well-identified gap in food
innovation and sustainability. By focusing on the integration of
squash (Cucurbita maxima), a locally abundant but underutilized
crop, into commonly consumed pastry products such as pies,
cookies, and muffins, the study presents a novel solution to both
nutritional and agricultural challenges.

12. If you could change something regarding your study, what

would it be? You can get your answer from the limitations of your
study. Consider the constraints and the kind of data collection.

If there were something to change in the study, it would be to

broaden the scope of data collection to include a more diverse set
of respondents beyond the current sample of students, faculty,
and restaurant owners from a single university and city.