Anna Kerylle D. Talabo
Submitted in partial fulfillment of
the requirements in Research II
General Santos City High School
Calumpang, General Santos City
August 29, 2007
Mrs. Lalaine M. Biboso
Background of the Study
Squash (Cucurbita maxima) is the edible fruit of the vine type of plant belonging to the ground or cucumber family. This vine is similar to the pumpkin vines. It produces fruits of different shapes and sizes. The fruit surfaces or contours are scalloped, smooth, rigid or warty. The flesh is fine-grained, colored yellow orange and mild flavored.
One rich source of Vitamin A is squash but is not relished as food by the younger population. It showed that there is a lot more in squash than just the traditional squash dish like diningding, pakbet, and guinisa. Nutritionists have developed a wide variety of squash products to encourage and increase the intake of this nutritious vegetable among the young.
Squash can be processed into flour, snack items, bakery products and sauce. The nutrient composition of these products is comparable to the commercial bakery preparations. The wide acceptance of prepared snacks for children makes these products good vehicle for nutritional improvement. Partial substitution of wheat flour with squash flour in baked items such as loaf bread, pan de sal, hamburger buns, biscuits and cookies does not drastically affect their baking characteristics. Native snacks have likewise been nutritionally enriched by the addition of squash, both in their fresh and flour form. Among these are suman, halea, kutchinta, bibingka, butse, turon , fritters, macaroons and yema.
Polvoron, a native delicacy of Filipinos, has reached its reputation here and abroad. It is usually served as desert and merienda. Polvoron, with squash being the major raw material, has good market potential because this costs lesser than using wheat flour which is very expensive.
It is in this regard that the author is motivated to embark on the study of determining the appropriate level of squash flour as well as its general acceptability in polvoron making.
Statement of the Problem
This study aims to utilize squash flour in polvoron making. The research questions are as follows:
1. What will be the culinary quality of squash flour in polvoron making? 2. What will be the best proportions of squash flour with the all-purpose flour in Making polvoron?
Objectives of the Study
General objective: This study was conducted in order to utilize squash flour in polvoron making. The specific objectives are:
1. To determine the acceptability of squash flour in polvoron making as to color, aroma, texture and taste. 2. To find out the best proportion of the squash flour with the all- purpose flour in polvoron making.
Scope and limitation of the study
This study is limited in the utilization of the squash flour in polvoron making and to find out the best proportion of squash flour with the all-purpose flour as to color, aroma, texture and taste. To find out the best proportion of squash flour with all-purpose flour, the following samples were prepared: Sample 1- 1 cup all-purpose flour
Sample 2- ¼ cup squash flour and ¾ cup all- purpose flour
Sample 3- ½ cup squash flour and ½ cup all- purpose flour
Sample 4- ¾ cup squash flour and ¼ cup all-purpose flour
Sample 5- 1 cup squash flour
This study was conducted last April to May 2007
REVIEW OF RELATED LITERATURE
This chapter presents related literatures significant to the presented study. Polvoron is a sweet Filipino delicacy. It is a compressed and molded mixture of toasted flour, powdered milk, sugar and butter. It comes in many...