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Chapter III

RESEARCH METHODOLOGY

This chapter presents the sources of data, the respondents, the instrument used in

the study, the data gathering procedure and data processing.

Research Method

Experimental Research is employed in this study: According to Babbie, E. (2015)

experimental research includes a hypothesis, a variable that can be manipulated by the

researcher, and variables that can be measured, calculated and compared. Most

importantly, experimental research is completed in a controlled environment. The

researcher collects data and hypothesis testing or a deductive research method.

The researchers used this method of research because the study has at least one or

more independent variables which are purposely manipulated to produce an effect. The

main purpose of this study was to discover if which among the proportions is more

acceptable.

Evaluators of the Study

The evaluators of this study were purposively chosen thirty food technology

major students of Iloilo Science and Technology University Miagao Campus. The

evaluators were properly oriented on how to evaluate the product in different

formulations.
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Materials and Instrumentation

The sources of data were the responses of the evaluators. The researchers used

the sensory checklist adapted from the study of Barett, D. et al (2010) on Desirable

Levels, Instrumental and Sensory Measurement on the components of Fruits and

Vegetable Quality to determine the level of perception of the squash seed polvoron as to

aroma, taste and texture. The level of acceptability checklist employing the Five point

likert scale was used to determine the appearance of the product because the raw color of

the squash seed is quite unpleasant, unacceptable at the first sight and may not be liked

by the panel of evaluators. To determine its general acceptability, Nine-point Hedonic

Scale was used and set at 0.05 level of significance. Scores were tallied and summarized.

A. Aroma Scale

Extremely Squash Seed Aroma 4.21- 5.00

Very Squash Seed Aroma 3.42 - 4.20

Moderately Squash Seed Aroma 2.62 – 3.40

Slightly Squash Seed Aroma 1.81 – 2.60

No Squash Seed Aroma 1.00 – 1.80

B. Taste

Extremely Squash Seed Taste 4.21- 5.00

Very Squash Seed Taste 3.42 -4.20

Moderately Squash Seed Taste 2.62 – 3.40

Slightly Squash Seed Taste 1.81 – 2.60

No Squash Seed Taste 1.00 – 1.80

C. Texture

Extremely Squash Seed Texture 4.21- 5.00

Very Squash Seed Texture 3.42 -4.20

Moderately Squash Seed Texture 2.62 – 3.40

Slightly Squash Seed Texture 1.81 – 2.60

No Squash Seed Texture 1.00 – 1.80

D. Appearance

Liked Very Much 4.21- 5.00

Liked Moderately 3.42 -4.20

Neither Liked nor Disliked 2.62 – 3.40

Disliked Slightly 1.81 – 2.60

Disliked Very Much 1.00 – 1.80

E. General Acceptability Scale

Liked Extremely 8.12 – 9.00

Liked Very Much 7.23 – 8.11

Liked Moderately 6.34 – 7.22

Liked Slightly 5.45 – 6.33

Neither Liked nor Disliked 4.56 – 5.44

Disliked Slightly 3.67 – 4.55

Disliked Moderately 2.78 – 3.66

Disliked Very Much 1.89 – 2.77

Disliked Extremely 1.00 – 1.88

Data Gathering Procedures

The researchers approached personally the individual evaluators to evaluate the

(3) three formulations of Squash (Cucurbita maxima) seed polvoron. The evaluators were

assured that the record will be treated confidentially and intended only for the study. The

evaluators were given samples of the three formulations of the polvoron to evaluate the

product as to appearance, aroma, taste, texture and general acceptability. They are also

requested to give suggestions on the blank provided on the questionnaire for the

improvement of the polvoron.

This experimental study was composed of four phases: Phase 1- Preparation of

tools, utensils, equipment, and ingredients in making Polvoron; Phase 2-Preparation of

the squash seeds; Phase 3- Preparation of the Squash seed polvoron and Phase 4-

Evaluation of the finished product.

Phase 1- Preparation of tools, utensils, equipment, and ingredients in making Polvoron

The different tools and utensils were prepared since they were very substantial in

conducting the experimental study needed in making the squash seed polvoron. The tools

and utensils needed are bowls, to hold enough ingredients; mixing bowls, and a pan used

for toasting the flour; a measuring glass for liquid ingredients; a wooden spoon for

mixing ingredients; a pumpkin squash seed opener to remove the seed shells; a polvoron

molder; Japanese paper or cellophane for wrapping the finished product. The equipment

used is a digital weighing scale to measure the ingredients accurately in grams, and a

milling machine to process the squash seed flour. The needed ingredients were prepared
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in making the polvoron such as squash seed flour, all-purpose flour, refined sugar,

powdered milk, and melted butter, these ingredients are essential in producing polvoron

for this experimental study.

Phase 2 - Preparation of the Squash Seeds (Flour)

Step 1. Gathering

The squash seeds were gathered from the market vendors at Miagao Public

Market. They were instructed to put all seeds discarded from the squash into the clear

plastic container provided to them.

Step 2. Washing

The squash seeds were cleaned to remove all foreign matter such as dirt, dust, and

immature broken seeds.

Step 3. Sorting

To achieve a high level of squash seed flour, the researchers select seeds with

uniform sizes, choose the finest shells, and removed discolored, and broken seeds.

Step 4. Sun drying

To achieve uniform drying, the seeds were spread in a thin layer and sun-dried for

2 consecutive days under direct sunlight until the seeds became loose in its shell.
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Step 5. Shelling

A pumpkin seed opener was used in removing the shell of the squash seeds by

pressing them individually.

Step 6. Grinding

Using a milling machine, place and grind the squash seed on high speed until it is

powder fine.

Phase 3- Preparation of the Squash Seed Polvoron

Ingredients Formulation A Formulation B Control

Squash Seed Flour 100 grams 150 grams 0 grams

All-Purpose Flour 100 grams 50 grams 200 grams

Powdered Milk 200 grams 200 grams 200 grams

Refined Sugar 85 grams 85 grams 85 grams

Melted Butter 85 grams 85 grams 85 grams

Procedure:

1. On a pan, toast all-purpose flour in moderate heat for about 15 minutes or until

light brown and aromatic, stirring constantly to avoid burning.

2. Remove the pan and transfer the mixture into a big bowl.

3. Add the squash seed flour and powdered milk, and toss for another 3-4 minutes.

4. Add sugar and melted butter. Mix until the ingredients are well combined.
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5. Fill the polvoron molder with the mixture, press it in hand by using a spoon, then

release it. Make sure that you could pick up the polvoron without crumbling

straight away.

6. Carefully wrap the polvoron individually in Japanese paper or cellophane.

7. Keep the polvoron refrigerated until you want to eat thin. Store them on the

refrigerator.

Phase IV- Evaluation of the Product

The finished product was prepared for evaluation by the 30 evaluators using the

sensory checklist adapted from the study of Barett, D. et al (2010). The three

formulations of squash seed polvoron were evaluated in their level of perception as to

aroma, taste, and texture. The level of acceptability checklist employing the Five Point

likert scale was used to determine the appearance and general acceptability of the product

using the Nine-Point Hedonic Scale.

Before fielding the product, the researchers secured permission from the

evaluators. The researchers explained the purpose of the study and assured the

respondents about the confidentiality of the given responses. The collected data were

tallied and summarized for computation.

Data Processing Techniques

The data gathered were recorded, tallied, tabulated, summarized and computed

using the appropriate statistical tools. Thereafter, the data were analyzed and interpreted.

The data gathered from the results of the sensory evaluation as perceived by the
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evaluators were treated statistically using the Analysis of Variance, Mean and Standard

Deviation.

Analysis of Variance (ANOVA) was used to determine the significant differences

among the three formulations.

Mean was used to determine the divided points between the responses of the

evaluators in terms of appearance, aroma, taste, texture and general acceptability of the

squash seed polvoron.

Standard deviation was used to determine the homogeneity of the product in terms

of different variables in the study.

The responses of the evaluators were analyzed and processed employing the

Statistical Package for Social Sciences (SPSS).

The result of the statistical statement was provided for the analysis and

interpretation of the data. The findings were used as basis in making the appropriate

conclusions and recommendations