Republic of the Philippines

Department of Education

Region I

Schools Division of Ilocos Norte

CARIBQUIB NATIONAL HIGH SCHOOL

Banna

Dear Respondents,

Good day!

In partial fulfillments of our requirements in our subject Practical Research II, we are asking you to take part in our
research study titled, “ Acceptability of Mashed Squash (Cucurbita ) as an Additive in Making Pasta Noodles”.

In this regard, we would like to ask permission to conduct a short interview. We hope you can help us by answering
the questioners sincerely and truthfully.

Rest assured that the result of this study will be kept with utmost confidentiality and will be exclusively used used for
the purposes of this study. Attached hereby is the survey tool to be used to our research.

Thank you and God bless you.

Very truly yours,

DIANNE A. MENOR

MARJORIE ANDRES

ROSE ANN BITONIO

MAYUMAE MERLAS

CARLITO SAMBRANA

MILNER MIGUEL

RAFFY BATALLER

ANGELO REI LORENZO

Researchers

Noted by:

MEIZEN D. DE LOS REYES

GRACE C. RUIZ

Research Advisers
Name (optional): __________________________________________ Sex:____________________

_______Parent ______Student _____Teacher ____others

Direction: Check the table that corresponds to you’re an swers, honestly.

Questions for Appearance of Squash Pasta

Plain 100 % 75 % 50 % Recommendations
Pasta Squash Squash Squash
Pasta Pasta Pasta
1.which one of them is attractive
2. which of the four is pleasing to the
eye
3. which of them encourages you most
to taste
4.which pasta can be used to compete in
the market
Questions for Taste of Squash Pasta
Plain 100 % 75 % 50 % Recommendations
Pasta Squash Squash Squash
Pasta Pasta Pasta
1.which one of them is more delicious
2. which of the four, you’ve taste the
flavour of squash
3. among of the four pasta, which of
them is suitable for making pasta
4.which pasta is a good additive in
making pasta
 Questions for Texture of Squash Pasta
Plain 100 % 75 % 50 % Recommendations
Pasta Squash Squash Squash
Pasta Pasta Pasta
1.which one of them is easily to
chew/swallow
2. which of the four is soft in texture
3. which of them is adequate in thinnes
4.which kind of pasta is intact in its
shape
Questions for Effectiveness of Squash Pasta
Plain 100 % 75 % 50 % Recommendations
Pasta Squash Squash Squash
Pasta Pasta Pasta
1.which one them is good for everyone
2. which of the four, is more nutritive
value
3. which of them increases one’s
appetite
4.which pasta benefits one’s health
 CHAPTER I
THE PROBLEM

Background of the Study

Squash is typically categorized as a summer or winter squashes in
the United States. A squash is a vegetable protected by a rind. This
vegetable belongs to one of the four species of the Cucurbita family.
Squash are full of nutrients; containing trace amounts of B
vitamins and healthy doses of iron, calcium, magnesium, and potassium
and also contain beta-carotene. Squash is a staple food for many
weight loss regimen, because of its potential health benefits.
It also one of the Filipino’s specialties in preparing nutritious food
that varies in different types of recipes like Inabraw in Iloco, Ginataang
Kalabasa in Tagalog, squash ball and many more. Appropriate
nourishment gives feeling of well-being. Hence, a variety type of menu
makes an individual skilfull in planning such menu. Regarded as the
best method cooking to retain nutritive value of food baking. It allows
also the individual to be creative the recipes from time to time are
consequently improves Filipino’s are known to be addictive in
carbohydrates, most especially to the people of Banna, young and old
eats heavy food for them to be strong and work efficiently.
The utilization of squash as an alternative in making squash pasta
noodles, which is readily available in and beyond the backyard to most
Filipino family homes, could enhance the given variables of a squash
pasta, like to attempt in this study as well as a good source of
nourishing substances. To use easily available and nutritive means to
develop and enrich a product is the chief purpose of the researchers.
Highly due to the nutritional value, affordability, availability and benefit
of squash which is abundant in the locality, this study is put to fore.
Squash pasta will be beneficial to both parties, to its maker and
consumer. Young or adult are the researchers target consumer,
especially to those who believe vegetables to be unappealling. And
flavoured have been one of the consumer preffered. That is why this
study has been purposed as an alternative in making squash pasta.

STATEMENT OF THE PROBLEM

This study aims to create a product called Squash Pasta. To be
assessed by the respondents randomly. It seeks answer to the following
questions.
1.) How Squash Pasta described in terms of the following:
1.1 Taste?
1.2 Appearance and Texture?
1.3 The products appeal

2.) What are the benefits of Squash Pasta

3.) Is the Squash Pasta a food preference to the people of Banna

SIGNIFICANCE OF THE STUDY

The researcher’s significance of the study is to produce new
flavour of pasta that can be a source of income, to produce a product
that is acceptable by the community and produce a product that
contain benefits to one’s health. A product that is different from
commercial one for it contains vitamins, easy to produce and cheaper
than others. And also this study, will beneficial to students due to the
main product’s content of vitamins and nutrients. With the product’s
content of Vitamin B, C, E this can aid with their daily school activities.
And it can boost a students memory.

Future Researchers
This can be a reliable source as a reference for a similar study.

SCOPE AND DELIMITATION

This study covers the health benefits of Squash Pasta. The step in
making the product, and the taste of respondents. The researchers use
the inner portion of the squash, its flesh, as an ingredient for making
squash pasta. The researchers select random sampling that can be used
in gathering data to be answered by the following respondents it could
be students, parents, and or teachers.
 CHAPTER II
THEORETICAL FRAMEWORK

Theoretical Framework
This chapter is a discussion regarding the main components of
theoretical framework. It composes of the review of related literature
and studies, theoretical basis of the research.
James hackney (2006) states that squashes are gourds, fleshy
vegetables family, which also includes melons and cucumbers.
Commonly divided into one of the two main groups, summer squashes
and winter squashes. Once considered markey throughout much of the
year. A more accurate distinction between the two is the summer
squashes, with their soft shells and tender, light colored flesh, are
picked while immature; winter squashes, with their hard shells and
darker,thougher flesh and seeds, are not harvested until maturity.
Squash is a notably American food. It sustained Native Americans
for some 5000 years and then helped nourish the early European
settlers. New England Colonists adapted the word squash from several
Native American names for vegetable, all of which meant “something
eaten raw”. Michael Harris (2009) states that, a combination of finely-
ground unbleached wheat flour with the combination of mashed
squash added back in providing nutrition and flavour.
The word “squash” comes from the Narragansett Native American
word askutasquash, which means “eaten raw”or uncooked. Squash are
one of the oldest known crops 10,000 years old according to some
estimates, thought to have originated in Mexico, but they may have
served as food and water containers for indian tribes after being
hallowed out and dried.
Health Benefits of Squash
Some vegetables offer different nutrients than others. Some,
however, have truly impressive amounts, which is the case with squash:
457% of the daily value per serving in Vitamin A is a powerful
antioxidant, essential for good skin, vision, and mucous membranes.
Research reveals that Vitamin A may protect against the risk of lung
and mouth cancers.

According to Harrold Morris (1999), you can get 42% daily value in
Vitamin C in every cup of squash, providing infection protection among
other things. The potassium and manganese content in squash is good
too, with 17% and 18% daily values respectively, along with healthy
amounts of Vitamin E,B, B6 and in study it has a high level of carotenes
per serving, has built in anti-cancer benefits like:

 DIABETES
Squash is a dense, filling food despite of being fairly low in calories
with low glycemic index and load.

 CANCER
Certain compounds in squash like beta-carotene and lutein are
classified as flavonoids that may help to protect human cells from
the damaging effects of the body.

 HEARTH HEALTH
Rich in potassium which can help to counteract the deleterious
affects of sodium on blood pressure that help pump blood.
Conceptual Framework
Considering the sensory acceptability of mashed squash in making
pasta as a main ingredients of the product. This study aims to
determine the level of the sensory acceptability of mashed squash in
making pasta, in terms of appearance, texture, taste, and general
acceptability.

Conceptual/ Logical Framework

Schematic Diagram Illustrating the Framework of the Study

Process Variables Criterion Variables

A. 4 cups plain pasta w/o squash
B.4 cups plain pasta w/ 4 cups mashed  Quality of pasta:
squash = 100 % mashed squash 1. Appearance
C.4 cups plain pasta w/ 3 cups mashed 2. Taste
squash = 75% mashed squash 3. Texture
D.4 cups plain w/ 2 cups mashed squash = 4. General
50% mashed squash Acceptability
Figure 1.) The Sensory Acceptability of using mashed squash as an additives in making pasta in terms of appearance, texture, taste and
general acceptability.

Hypothesissss
The researchers stated hypothesis, that squash can be used as an
additives for making pasta and the product would taste the flavor of
squash in it. Its appearance, texure, color, and flavor and its cheap price
is acceptable in the community because of its health benefits.
 CHAPTER III
METHODOLOGY

Research Design (Method of Research)

The researchers initially engaged in viewpoints of participants
about the product squash pasta. The problems have been cited and
other datum are gathered with the use of questionnaire.
The Experimental Method is facilitated in the research to
determine the effectiveness product with the student appeal and
reaction.

Locale of the Study

The respondents for the study are chosen through random
sampling. And it was conducted at Caribquib National High School,
Banna, Ilocos Norte. At a total of thirty (30) respondents from different
grade level and teachers a well assessed.

Population and Sample (Sampling Technique)

The Experimental Method is used in this study. The method
weighs the effectiveness of Mashed Squash Pasta, in terms of taste,
affordability, appearance, texture, and the health benefits. A method
done by performing and creating a product to be assessed and used as
a medium for the respondents subjective reactions. A questionnaire is
provided, aside from the mentioned, for every respondents to fill up
after assessing the product. The questionnaire consists of questions
through checking to their choosen answer.

Research Instruments
Basing on the four types that the researchers presented,
researchers made checklist that is administered and served as an
evaluation. And it was used as tool in data gathering. The test was
measured through the combination of quantitative and qualitative
research between the acceptability of mashed squash as an additives in
making pasta.

Data Gathering Procedures

The researchers prepared cooked pasta and served with the
respondents for them to evaluate the taste, appearance, texture, and
the general acceptability of every pasta presented. The questionnaire
are then distributed for the respondents to answer.