Exploring Consumer Acceptability of Squash (Cucurbita) Cones: A Study

on Sensory Evaluation and Purchase Intention in Davao City

An Undergraduate Thesis Presented to the Faculty of the Tourism Management

Program of the Philippine Women’s College of Davao

In Partial Fulfilment of the Requirements for the

Degree in Bachelor of Science in

Hospitality Management

Shirley Faye G. Deligero

Mikhel Joshua M. Gutierrez

Johanna Khim B. Palomaria

Ej E. Porgarillas

Kirsten Seth M. Sinahon

December 2023
 ABSTRACT

The Philippines is known for its love of sweets and addiction to them.

Especially during meals or when experiencing dessert cravings, sweets are

among their top choices. One of the most common desserts is ice cream, which

comes in various cone varieties. Several studies have been conducted to

innovate and experiment with different tastes, particularly in creating healthier

cones. This study addresses the research gap by exploring and experimenting

with squash cones in Davao City through sensory evaluation and purchase

intention analysis.

The study aims to comprehend how consumers perceive the sensory

attributes of squash cones and whether these perceptions influence their

likelihood to purchase. By examining the intersection of sensory experience and

consumer behavior, the research provides valuable insights into the market

potential and acceptance of squash cones in the specific context of Davao City.

The primary objective is to determine the proportion of consumer perceptions

surrounding squash cones and understand how these experiences shape and

influence consumers to purchase this particular product.

 TABLE OF CONTENTS

Title Page i

Approval Sheet ii

Acknowledgement iii

Abstract iv

Table of Contents v

List of Tables vii

List of Figures viii

Chapter 1 INTRODUCTION

Rationale

Statement of the Problem

Hypotheses

Review of Related Literature

Theoretical Framework

Conceptual Framework

Significance of the Study

Definition of Terms

Chapter 2 METHODOLOGY

Research Design

Research Locale

Population and Sample

Research Instrument
Data Collection

Statistical Tools

Chapter 3 RESULTS AND DISCUSSION

Demographic Profile of the Respondents

Level of Consumers’ Acceptability of squash (Cucurbita) cone based on Taste.

Overall Level of the Consumers’ Acceptability of squash (Cucurbita) cone in

Davao City

The difference of the variables according to Age

Analysis of Variance of the Level of Consumers’ Acceptability of squash

(Cucurbita) cone.

Cocktails in Davao City when analyzed according to Profile in terms of Age

Analysis of Variance of the Level of Consumers’ Acceptability of squash

(Cucurbita) cone

Squash (Cucurbita) cone in Davao City when analyzed according to Profile in

terms of sex

4 SUMMARY, CONCLUSION, AND RECOMMENDATION

Summary

Conclusion

Recommendation

REFERENCES
 Ingredients/Procedure

• 5 oz brown sugar (1 cup)

• 2 large eggs

• 1/8 teaspoon table salt

• 4 oz Evaporated milk (½ cup)

• 2 oz unsalted butter (¼ cup, melted)

• Mashed squash (1 cup)

• 5 oz all-purpose flour (1 cup)

• (12 Hours Refrigerated)

1st step

- with 250 grams worth of squash peel it

2nd step

- Cut it into cube slices.

3rd step

- Boil Squash slices with water in a pot for 30 minutes

(While waiting for squash to boil)

4th step
- Melt 2 oz of unsalted butter.

5th step

- Mix all dry ingredients (brown sugar & all-purpose flour)

6th step

- once butter is melted and ready mix with the eggs and evaporated milk together

with dry ingredients while stirring.

(Mix until no lumps are visible)

7th step

- once squash has been done boiling dry it off and put in food processor.

8th step

- infuse squash with mix while stirring

(still mix until no lumps are visible)

 INTRODUCTION

In the Philippines, kalabasa, often referred to as winter squash or

pumpkin, is a commonly grown crop. It is a common element in a variety of

Filipino meals. In addition to its culinary use, kalabasa is renowned for its

medicinal properties. Among other nutrients, it is an excellent source of

potassium, vitamin C, and vitamin A. Filipino foods like halaya, a sweet pudding

prepared with mashed kalabasa, sugar, and coconut milk, often include the

widely used ingredient kalabasa. In more recent times, ice cream has also been

made using kalabasa. A local ice cream manufacturer in the Philippines has

created a new flavor of ice cream using kalabasa, according to a report by the

Philippine News Agency (2020).

According to a study by (Cruz et al. 2020), in recognition of the great

nutritional value it has and the many different ways it may be prepared in the

kitchen, kalabasa is a very significant crop in the Philippines. Because to its

adaptability to a wide range of environmental conditions and soil compositions,

the crop plays an especially significant role in the nation's efforts to ensure its

continued access to sufficient food supplies. Due to the high nutritional content of

kalabasa, there is a possibility that it might be employed in the production of

functional meals in the future. There is an increasing interest in incorporating

kalabasa into food items that are touted as being healthful or useful (Santos,

Moraes, & Maróstica, 2021).

The researcher takes this opportunity to make a research about Exploring

Consumer Acceptability of Squash Cones: A Study on Sensory Evaluation and

Purchase Intention in Davao City. Which is the researcher want to make a cone

made of squash that has different taste, texter, color and, the aroma also the

researcher wants to know if there’s a significant effect on squash as the main

ingredients in ice cream cone in terms of flavor. The researcher wants to include

the ice cream vendors, consumers, students etc. As a respondent for the

research to know if the squash cone is worth it to use as an ice cream cone.

Therefore, this study focuses to find out that in making Squash cone it can

give a new perspective about using vegetables in making cones. And to divulge

the benefits of squash cone and how customer contentment reacts to this

experiment. It Is important to know what the reaction and point of view of the

customer is here in Davao City to learn what areas will need to improve and to

enhance changes. The results of this study will assist researchers determining

and developing approaches to solve the said aperture between the makers of

Squash cones and customers here in Davao City.

Rationale

The purpose of this study paper is to examine the feasibility of utilizing

kalabasa as an ice cream cone and to compare its color, aroma, taste and

texture to those of standard cones. A sample of participants will be asked to taste

and score ice cream served in kalabasa cones and regular cones as part of the

study's quantitative experimental design. The use of kalabasa cones will also be

evaluated in terms of its prices, effects on the environment, and possible

advantages for SMEs.

 The findings of this study have important ramifications for both sustainable

development and the food industry. By examining the use of kalabasa as an

alternative to traditional ice cream cones, this research seeks to advance our

understanding of natural and sustainable materials for food packaging and

presentation. Also, the potential benefits of using kalabasa cones for SMEs, such

as cost savings and enhanced environmental sustainability, may promote

innovation and entrepreneurship in the food industry. By highlighting the

importance of coming up with novel solutions to urgent global concerns like

environmental degradation and climate change, the research's findings may help

advance the conversation about sustainable development.

As a result, this research makes a fresh and pertinent contribution to the

fields of food science and sustainable development. Also, it could stimulate and

direct ongoing research and development around environmentally responsible

food presentation and packaging.

Statement of the Problem

This research seeks to evaluate the consumer’s acceptability towards the

squash cone. Specifically, the study will seek to answer the following questions:

1. What is the profile of the respondents in terms of:

1.1 Age;

1.2 Sex;
 2. What is the level of acceptability of squash cones from the students of

PWC and consumers:

2.1 Color;

2.2 Aroma;

2.3 Taste; and

2.4 Texture

3. Is there a significant difference of the acceptability of squash cones

according to the profile of the respondents?

Hypotheses

The study is guided by the acceptability hypothesis tested at the 0.05 level

of significance as:

H01: There is no significant effect of Exploring Consumer

Acceptability towards the use of squash as a main ingredient in ice cream

cone flavor.

Ha1: There is a significant effect of Exploring Consume

Acceptability towards the use of squash as a main ingredient in ice cream

cone flavor.
Review Of Related Literature

This chapter presents the review of related literature which substantiate

and provides significant relationship with the study.

Squash. Squash, particularly kalabasa, is an essential vegetable crop in

the Philippines, not only for its cultural and culinary significance but also for its

economic benefits to smallholder farmers. However, traditional cultivation

practices often lead to high costs and negative environmental impacts. To

address these issues, several innovations related to kalabasa have been

developed in recent rs.

Balanza et al. (2018) investigated the nutritional and sensory quality of

kalabasa-fortified cookies. They found that cookies fortified with kalabasa had

increased protein, ash, and fiber content, while also exhibiting favorable sensory

characteristics. This innovation can potentially increase the demand for kalabasa

in the food industry while also providing a healthier snack option. Baxa et al.

(2020) studied the use of biochar and compost for growing kalabasa in clay loam

soil. Their results showed that the combination of the two materials increased soil

nutrient availability and improved kalabasa growth and yield. This innovation

provides a sustainable and cost-effective solution for farmers to improve their

crop production.

Caparino et al. (2021) conducted a morphological characterization of

kalabasa and its wild relatives in the Philippines. The study aimed to identify

morphological characteristics of the vegetable and its wild relatives that could be

used for breeding purposes to improve kalabasa yield and quality. This
innovation could potentially lead to the development of new kalabasa varieties

that are better adapted to the local environment and have improved traits. Cruz

et al. (2019) evaluated the effect of mulching on the growth and yield of kalabasa

in clay loam soil. Their findings showed that mulching increased soil moisture

content and decreased soil temperature, ultimately leading to improved kalabasa

growth and yield. This innovation can potentially reduce water usage and help

mitigate the effects of climate change on crop production. Dulla et al. (2020)

developed a kalabasa jam fortified with malunggay leaf powder, which is rich in

vitamins and minerals. The study found that the jam had good physicochemical

and sensory properties, making it a potential functional food product. This

innovation provides a new way of utilizing kalabasa, which can potentially

increase its market value and provide additional income for farmers.

Gonzales et al. (2018) examined the quality characteristics of squash

powder as influenced by dehydration method. Their results showed that squash

powder produced using a vacuum drying method had higher β-carotene content

and better color characteristics compared to those produced using other

dehydration methods. This innovation can potentially increase the shelf life of

kalabasa and its value-added products.

The innovations related to kalabasa in the Philippines have provided solutions to

improve the nutritional and sensory quality of its products, reduce production

costs, increase crop yield, and develop new market opportunities. These

innovations are essential to sustainably improve the livelihoods of smallholder

farmers and contribute to the country's food security and economic development.
 Ice cream. In a study published in the Journal of Dairy Science, Koppel

and colleagues (2019) investigated the impact of milk composition on ice cream

properties, finding that ice cream made with milk containing higher levels of fat

and protein had better texture and stability.

Ice cream. The use of non-dairy milk alternatives, such as coconut milk

and almond milk, in ice cream production has become increasingly popular in

recent years. A study published in Food Science and Technology International by

Guo and colleagues (2021) evaluated the sensory and physicochemical

properties of ice cream made with different types of plant-based milks. The brand

Ben & Jerry's announced a commitment to eliminate all single-use plastic from

their ice cream products by 2025. The move was praised by environmental

groups and seen as a step forward in reducing plastic waste in the food industry

(The Guardian, 2022). A review article published in the journal Nutrients by Rizzo

and colleagues (2021) discussed the potential health benefits of consuming

dairy-based ice cream, highlighting its nutrient content and the role of dairy

products in a balanced diet.

In 2020, the world's largest ice cream scoop, weighing over 3,200 pounds, was

created in Belgium. The scoop was made from 10,000 liters of ice cream and

broke the previous record held by Italy (BBC News, 2020).

The International Journal of Gastronomy and Food Science by Cho and

colleagues (2019) investigated the sensory and emotional experiences

associated with consuming ice cream in different settings. The authors found that
the environment and context in which ice cream was consumed had a significant

impact on the overall enjoyment of the experience.

Ice cream is a popular dessert and snack in the Philippines, and the

industry has seen steady growth in recent years. According to a report by the

Philippine Statistics Authority, the production of ice cream in the country

increased by 5.8% in 2018 compared to the previous year (GMA News Online,

2019). However, the COVID-19 pandemic has had a significant impact on the ice

cream market, with some companies reporting decreased sales due to reduced

foot traffic and consumer spending (Philippine Daily Inquirer, 2020).

Despite these challenges, some ice cream makers in the Philippines have

found ways to adapt and innovate. For example, in 2020, the brand Selecta

launched a line of "stay-at-home" ice cream flavors, specifically targeting

consumers who were spending more time indoors (Manila Bulletin, 2020). Other

companies have focused on promoting their online ordering and delivery

services, making it easier for customers to enjoy their favorite ice cream flavors

from the comfort of their homes (ABS-CBN News, 2021).

One notable trend in the Philippine ice cream market is the growing

popularity of plant-based and vegan options. As consumers become more

health-conscious and environmentally aware, there is a rising demand for dairy-

free alternatives made from ingredients such as coconut milk and soy (Philippine

Star, 2021). However, traditional flavors like ube and mango remain popular

among Filipinos of all ages, and many artisanal ice cream makers continue to

experiment with new and unique flavor combinations (Santos, 2019).

 In a research paper published in the Philippine Journal of Veterinary and

Animal Sciences, Marcelo et al. (2018) analyzed the sensory characteristics and

quality of ice cream made from carabao milk, a common ingredient in the

Philippines. The authors found that the ice cream had a high acceptability among

consumers, indicating that it could be a viable alternative to traditional dairy-

based ice cream. Similarly, in a review article on the potential health benefits of

ice cream, researcher Marquez (2022) noted the potential of incorporating local

ingredients like malunggay and taho into ice cream recipes to enhance their

nutritional value.

In a study published in the Journal of Food Science and Technology,

Sison and colleagues (2019) analyzed the rheological properties and melting

behavior of ice cream made from different proportions of carabao milk and

buffalo milk. The researchers found that the addition of carabao milk resulted in a

creamier and more stable texture. In 2021, food blogger Anne Mariposa featured

a homemade ice cream recipe using ube, a popular Filipino yam, on her website.

The recipe included instructions on how to make the ice cream without an ice

cream maker and received positive feedback from readers (Mariposa, 2021).

In 2018, the brand Magnolia launched a limited edition line of ice cream

flavors inspired by traditional Filipino desserts, such as leche flan and ube

macapuno. The flavors were well-received by consumers and sold out quickly

(Rappler, 2018). The use of liquid nitrogen in ice cream making has become

increasingly popular in the Philippines in recent years. In a feature article for

CNN Philippines, Kuo (2020) highlighted the growing trend of nitrogen ice cream
shops in Manila and discussed the science behind the process. A study by

Garcia and colleagues (2022) investigated the sensory and physicochemical

properties of ice cream made from camel milk, which has been proposed as a

potential alternative to cow's milk for lactose-intolerant individuals. The authors

found that the camel milk ice cream had a lower melting rate and higher overrun

compared to traditional ice cream. In 2019, the brand Carmen's Best launched a

collaboration with chef Margarita Forés, offering a limited edition line of ice cream

flavors inspired by Forés' Italian heritage. The flavors included pistachio and

stracciatella and were only available for a limited time (CNN Philippines, 2019).

Cone. One study by Lavares, et al. (2019) explored the potential use of

pili nut shells as a source of cellulose fibers for the production of waffle cones.

Results showed that waffle cones made with pili nut shell fibers had better

texture and sensory characteristics compared to those made without the fibers.

In another study by Garay, et al. (2020), the authors investigated the effect

of different types of sugar on the physicochemical properties of ice cream cones.

Results showed that using brown sugar resulted in cones with higher hardness

and lower spreadability, while using white sugar produced cones with lower

hardness and higher spreadability. Meanwhile, a study by Santos, et al. (2021)

focused on the development of gluten-free ice cream cones using a blend of rice

flour and corn starch as the main ingredients. The authors found that the addition

of xanthan gum improved the texture and overall quality of the cones. In a

different approach, a study by Caravana, et al. (2018) explored the use of

seaweed extracts as a natural food coloring for ice cream cones. Results showed
that the seaweed extracts were able to impart different colors to the cones, while

also providing antioxidant properties.

Another study by Marquez, et al. (2022) investigated the potential of using

local fruits such as mango, pineapple, and calamansi as flavorings for ice cream

cones. The authors found that the cones flavored with local fruits had higher

acceptability ratings compared to those flavored with artificial flavorings.

Taganas, et al. (2019) developed a recipe for making ice cream cones using

cassava flour as a gluten-free alternative to wheat flour. The authors found that

the cassava flour-based cones had good texture and sensory characteristics,

making them a viable alternative for people with gluten intolerance. A study by

Bonita, et al. (2018) investigated the feasibility of producing ice cream cones

using locally available ingredients such as coconut flour and jackfruit seeds.

Results showed that the cones made from coconut flour and jackfruit seeds had

good texture and overall acceptability.

In a different approach, a study by Espiritu, et al. (2021) explored the use

of banana peel flour as a potential ingredient for ice cream cones. Results

showed that the addition of banana peel flour improved the nutritional value of

the cones while also providing a distinct banana flavor. Another study by

Raymundo, et al. (2019) investigated the effect of different types of fats on the

quality of ice cream cones. Results showed that using palm oil resulted in cones

with better texture and overall quality compared to those made with other types

of fats.
 Meanwhile, a study by Fuentes, et al. (2020) focused on the development

of gluten-free ice cream cones using a blend of rice flour and corn flour. The

authors found that the addition of gum arabic and whey protein concentrate

improved the texture and overall quality of the cones. In a different approach, a

study by Obatay, et al. (2022) explored the use of purple yam (ube) powder as a

natural food coloring and flavoring for ice cream cones. Results showed that the

ube-flavored cones had good texture and overall acceptability among

consumers. Lastly, a study by Villamor, et al. (2018) investigated the effect of

different baking temperatures and times on the quality of ice cream cones made

from cassava flour. Results showed that baking at 180°C for 3 minutes resulted

in cones with the best texture and overall quality.

Taste and Flavor A study by De Guzman, et al. (2020) explored the

sensory properties and consumer acceptability of ice cream cones made from

locally sourced ingredients in the Philippines. The authors found that the use of

cassava flour and pandan extract in the cones resulted in a unique flavor profile

that was well-liked by consumers. In a different approach, a study by Jusi, et al.

(2020) investigated the use of native Philippine crops such as camote (sweet

potato) and cassava in the production of ice cream cones. Results showed that

the use of these alternative crops as cone ingredients resulted in cones with

unique flavors and textures.

Meanwhile, a study by Millarez, et al. (2019) explored the use of jackfruit

seeds as a potential ingredient in ice cream cones. Results showed that the use

of jackfruit seeds as a flour alternative in the cones resulted in a unique flavor

profile that was well-liked by consumers. In a different approach, a study by

Orteza, et al. (2018) investigated the use of coconut flour as an ingredient in ice

cream cones. Results showed that the use of coconut flour resulted in cones with

a distinct coconut flavor and aroma, which was well-liked by consumers. Another

study by Reyes and Caabay (2021) explored the use of pandan leaves as a

natural flavoring and coloring agent in ice cream cones. Results showed that the

use of pandan leaves resulted in cones with a distinct green color and a subtle

pandan flavor, which was well-received by consumers. Finally, a study by Roque,

et al. (2018) investigated the use of taro flour in the production of ice cream

cones. Results showed that the use of taro flour resulted in cones with a unique

purple color and a slightly sweet, nutty flavor. The authors suggested that the use

of taro flour as a cone ingredient can provide an alternative flavor and color

profile to traditional cones.

Aroma. Ice cream cones have become a popular choice for consumers in

the Philippines. To cater to local tastes, many ice cream manufacturers are

exploring the use of locally sourced ingredients to make cones. De Guzman et al.

(2020) investigated the sensory properties and consumer acceptability of ice

cream cones made from locally sourced ingredients in the Philippines. The study

found that consumers preferred cones made with native ingredients such as

cassava and sweet potato flours. This shows the importance of catering to local

preferences when producing ice cream cones.

In addition to using native ingredients, other studies have also investigated

incorporating less commonly used ingredients into ice cream cones. Millarez et
al. (2019) developed an ice cream cone using jackfruit seed flour, while Roque et

al. (2018) utilized taro flour in cone production. These ingredients not only

provide a unique flavor profile but also add nutritional value to the cones.

Sensory evaluation plays a significant role in determining the acceptability of ice

cream cones. Jusi et al. (2020) conducted a study on ice cream cones made

from cassava and sweet potato flours, which included a sensory evaluation

component. The study found that the sensory attributes of the cones, such as

crispiness and flavor, were affected by the ratio of the flours used. The study

highlights the importance of balancing the sensory attributes of the cone to

achieve the desired texture and flavor.

Another aspect that can affect the sensory experience of ice cream cones

is the aroma. Orteza et al. (2018) investigated the effect of coconut flour on the

sensory and physicochemical properties of ice cream cones, which included

aroma. The study found that the addition of coconut flour had a positive effect on

the aroma of the cones. Similarly, Reyes and Caabay (2021) explored the

sensory and physicochemical properties of pandan-flavored ice cream cones.

Pandan, a fragrant tropical plant commonly used in Southeast Asian cuisine,

provided a unique aroma to the cones. For instance, Soliman (2019) investigated

the use of sweet potato flour as an ingredient in ice cream cones, finding that it

improved both the sensory evaluation and physicochemical properties of the

cones. Similarly, Tubola and Bautista (2019) developed ice cream cones using

glutinous rice flour and coconut milk, resulting in a product with a unique flavor

and texture.
 Other studies have explored the use of unconventional ingredients, such

as coconut sugar (Bambico & Del Rosario, 2021) and cassava and plantain

flours (Kabutey et al., 2020), in the production of ice cream cones. These

ingredients not only add new flavors and textures but can also offer health

benefits, such as improved glycemic control.

In addition to novel ingredients, researchers have also explored alternative

methods of producing ice cream cones. Saralidze et al. (2019) used wet

extrusion to produce cones with improved rheological properties, while Geronimo

and Raymundo (2018) investigated the use of rice and cassava flour blends to

create gluten-free cones.

Consistency. Consistency is an important factor in the quality of ice

cream cones. In recent years, there have been several studies conducted in the

Philippines to explore the effects of different ingredients and processing methods

on the consistency of ice cream cones. One study by Saralidze et al. (2019)

investigated the rheological properties of ice cream cone dough during wet

extrusion. The researchers found that the consistency of the dough was affected

by the amount of water added and the extrusion pressure. By optimizing these

parameters, they were able to produce cones with a more uniform and desirable

texture.

Another study by Geronimo and Raymundo (2018) focused on the

production of gluten-free ice cream cones using rice and cassava flour blends.

The researchers found that the consistency of the dough was affected by the
ratio of rice to cassava flour. By adjusting the ratio, they were able to produce

cones with a more consistent texture. Tubola and Bautista (2019) developed ice

cream cones made from glutinous rice flour and coconut milk. They found that

the consistency of the dough was influenced by the ratio of rice flour to coconut

milk. By adjusting the ratio, they were able to produce cones with a more

desirable consistency. Kabutey et al. (2020) evaluated the physicochemical

properties and consumer acceptability of ice cream cones produced from

cassava and plantain flours. They found that the consistency of the cones was

influenced by the ratio of cassava to plantain flour. By optimizing the ratio, they

were able to produce cones with a more uniform consistency.

Soliman (2019) investigated the influence of sweet potato flour on the

physicochemical properties and sensory evaluation of ice cream cones. The

researcher found that the consistency of the cones was affected by the amount

of sweet potato flour added. By optimizing the amount, they were able to produce

cones with a more consistent and desirable texture. In another study by Bambico

and Del Rosario (2021), coconut sugar was incorporated into ice cream cones.

The researchers found that the addition of coconut sugar influenced the

consistency of the cones. By optimizing the amount of coconut sugar, they were

able to produce cones with a more consistent and desirable texture.

Use of squash. In the Visayan language, squash (Cucurbita maxima),

more commonly referred to as kalabasa, has long been consumed as a fleshy

vegetable in the Cavite, Philippines. It is a member of the cucurbit family, or

“Cucurbitaceae.” Squash flowers can be eaten from some varieties, but each one

is unique in shape, color, size, and flavor. All parts of the squash, regardless of

variety, are edible. According to Moreno (2015) Squash is grown throughout the

year in the country, protected by a hard rind; It can be sold for its young shoots,

flowers, seeds, and immature fruits, which are typically grown in backyards. In

culinary applications, squash is adaptable. Although still undervalued, it is a very

valuable raw material. Pomace juices and naturally turbid juices, pomaces and

mousses, jams, and marmalades, and candied and dried snacks can all be made

from its fruits. Likewise, it tends to be added to a soup, used for plates of mixed

greens, can be prepared entire or cut, and can be added to other handled food

sources.

According to Cavite State University – Indang Campus (2019) The study

“Acceptability of Squash (Cucurbita Maxima) Cone” generally aimed to determine

its sensory attributes in terms of color, aroma, taste, texture, and its general

acceptability to help determine the best treatment. It also aimed to determine the

level of consumers’ level of acceptability, its theoretical nutrient, and its recipe

cost.

Benefits. Webster (2018) described organoleptic qualities that affect or

are related to the qualities such as flavor, color, odor, and mouthfeel of a

substance (as a food or drug) that stimulates the sensory receptors. A composite

score card was formulated for evaluating the organoleptic qualities of developed
squashes. Score card contained scores for all organoleptic parameters such as

appearance, color, texture, flavor, and taste. Herbs provide us with most of the

essential dietary nutrient components that our body needs to meet the everyday

demands of a healthy life. Many of these plants are normally used as flavoring

additives to culinary dishes. In addition to their culinary properties, they are now

considered as an integral part of various medicinal purposes in many countries

(Organic fact, 2018). Nutritive values of the formulated squashes were computed

using USDA National Nutrient Database for Standard Reference Legacy Release

nutritive value of foods (2018). Nutritional components like calories,

carbohydrates, protein, fat and vitamin A were also determined by using nutritive

value table.

Theoretical Framework

Consumers are becoming more concerned about the influence that food

packaging has on the environment, and as a result, they are more inclined to buy

items that are wrapped in materials that are sustainable and friendly to the

environment, according to the sustainable packaging hypothesis. This theory

offers a reason for the usage of kalabasa cones as a more environmentally

friendly alternative to conventional ice cream cones (Kumar, Mishra, & Kumar,

2018).
Conceptual Framework

Figure 1 explains the conceptual framework of the study. It shows the

demographic profile of Davao City Respondents from age and sex. Next it shows

the respondents perception towards color aroma, taste, and texture of squash

(Cucurbita) cone. By first using visual marketing through social media or possible

posters that will be laid out to the public, the intriguing nature of the people will

catch their interest. The question that pops up first is “How does squash as the

main ingredient differentiate from the taste of a regular cone?” as the common

saying goes “Curiosity kills the cat.” The people that will mostly be interested in

the product will be health-conscious people. Once the product makes a name for

itself, mass producing will come to play and can provide at first for local ice

cream vendors and as a backup plan it will also be sold online locally at first.

Then will be sold nationwide once net gross increases. even if there are common

sugar cones being provided for ice cream, why can’t there be a healthier option

that may cost more, but if people buy shakes or juices of a hefty price what would

be the difference in buying squash cones. Squash Cones, the future product that

will seem like an everyday product.

Demographic Profile
 Age
 Sex
 Exploring Consumer Acceptability of Squash Cones: A

Study on Sensory Evaluation and Purchase Intention

in Davao City

 Aroma
 Taste
 Texture
 Color

Figure 1. Showing the Conceptual Framework of demographic table and

Exploring Consumer Acceptability of Squash Cones: A Study on Sensory

Evaluation and Purchase Intention in Davao City

Significance of the study

The findings of this study would be beneficial to the following:

Food and Drug Administration (FDA). This can help to provide the

evaluation of the performance of squash cone in making, the FDA can set rules

and regulations that encourage the use of healthier and more sustainable food

components. In addition, the FDA may utilize the study's findings to give
advice to food makers about the use of squash cone in their products, ensuring

that these products fulfill the FDA's safety and quality criteria.

Ice cream and cone Industry. The research will offer producers

comparative data on the cone performance of various goods, enabling them to

develop and promote their products more successfully. Also, the study's findings

might lead to the creation of new baking-specific goods.

Food Service Provider. The research may give restaurants, bakeries,

and other food service companies vital information. By knowing the performance

of squash cone, these suppliers can choose the ideal component for their goods.

Health and wellness organizations. The findings of this research may

be used by health and wellness groups to assist people in making better eating

choices. By researching the baking performance of squash cones, these

organizations can give guidance on which ingredient to utilize for optimum health

effects.

Future researchers. The study will contribute to the current body of

information about the comparative performance of squash cone in ice cream and

baking and offer a foundation for further investigation.

Culinary schools. At culinary schools, the study's findings may be utilized

to educate students about squash cones. By offering this information, culinary

schools may better educate their students to make well-informed choices when

entering the food sector.

 Students in culinary schools or programs. It can help as a guide when

deciding in utilizing cones for their recipes. By comprehending the performance

differences between the two components, students may make choices that affect

the quality and flavor of their items.

Consumer. This will tell customers on the relative performance of squash

cone in health, enabling them to make informed choices about the ingredients

they employ.

Definition of Terms

The following terms are defined technically according on how they were used

in the study:

Acceptability. The willingness of individuals or groups to use, adopt, or

recommend a product, service, or behavior (Glanz, Rimer, & Viswanath, 2018).

Cone. A type of edible container made from baked or fried dough, usually

in the shape of a conical frustum, that is used to hold ice cream, gelato, or other

frozen desserts (Marshall & Goff, 2022).

Cost. The monetary value of resources, such as materials, labor, and

equipment, that are used to produce a product or service (Hinterhuber & Liozu,

2019).

Desserts. Sweet dishes that are typically served at the end of a meal,

such as cakes, pies, ice cream, or fruit (Bourne, 2021).

 Eco-friendly. Products or practices that are environmentally sustainable,

do not harm the natural environment, and reduce waste and pollution (Singh,

Dubey, & Pathak, 2020).

Feasibility. The likelihood or possibility that a project or plan can be

successfully implemented, considering various factors such as resources, costs,

and potential obstacles (Denzin & Lincoln, 2018).

Food industry. Comprises businesses that are involved in the production,

processing, packaging, distribution, and sale of food and beverage products

(Belitz, Grosch, & Schieberle, 2020).

Ice cream. A frozen dessert made from a mixture of cream, milk, sugar,

and flavorings, which is churned and frozen to create a creamy texture (Hartel,

2018).

Innovation. The process of developing new ideas, products, or processes

that are novel, useful, and valuable (Tidd & Bessant, 2018).

Kalabasa. A type of squash that is commonly used in Filipino cuisine and

is also known as kabocha squash or Japanese pumpkin (De Leon, Vizcarra, &

Macachor, 2021).

Natural materials. Materials that are derived from renewable sources,

such as plants, animals, or minerals, and are minimally processed or treated to

maintain their natural properties (Peng & Yuan, 2021).

 Small and medium-sized enterprises (SMEs). Businesses with fewer

than 500 employees and annual revenues of less than $100 million (OECD,

2021).

Sustainable packaging. Materials and design that reduce the

environmental impact of products throughout their life cycle, including their

production, transportation, use, and disposal (Singh et al., 2021).

Taste. The sensory perception of flavor, which is a combination of the five

basic tastes (sweet, sour, salty, bitter, and umami) and other sensory cues, such

as texture and aroma (Prescott, Bartoshuk, & Beauchamp, 2018).

Texture. The physical and mechanical properties of a food product that

affect its mouthfeel, such as hardness, chewiness, and creaminess (Bourne,

2021).
 CHAPTER II

METHODOLOGY

This chapter discussed the research design, research locale, population

and sample, research instrument, data collection and statistical tool.

Research Design

Descriptive survey research design use of surveys, questionnaires,

interviews, or observations to collect data, which is then analyzed and

summarized to draw conclusions about the population of interest (Survey planet,

2022). In other hand according to the Siedlecki (2020) that descriptive research

design accurately and systematically describes, observe, or validates aspects of

groups collected through quantifiable information, like the relationship among

variables, in their natural state. In this view the descriptive survey method

research design was employed by the researchers to determine and find out the

level of Exploring Consumer Acceptability of Squash (Cucurbita) Cones: A Study

on Sensory Evaluation and Purchase Intention in Davao City

Research Locale

This study will be conducted in Davao City, Philippines. The map shown

in Figure 2 is the region and the specific location of where the study will be

conducted.
 Figure 2. Philippine map showing the location of Philippine Womens

College of Davao, Juna Subdivision, Davao City.

Population and Sample

The respondents of the study are the HMTM students in Philippines

Women’s College of Davao. This study is a collection of data from (648)

hospitality management students, tourism management students total of (648)

also, from 3 ice cream vendors and consumers. The research used raosoft to

determine the number of respondents. The researcher will conduct a survey to

three hundred (300) respondents within the target area based from the total

recommended sample size from raosoft. Simple random sampling is the

randomized selection of a small segment of individuals or members from a whole

population. It provides each individual or member of a population with an equal

and fair probability of being chosen. The simple random sampling method is one

of the most convenient and simple sample selection techniques. (Sebastian

Taylor, 2023)

Research Instrument

A close-ended questionnaire guide was the research tool in this analysis.

Researchers have chosen questionnaire as their research tool conducted mainly

in quantitative research and occur when researchers ask 15 or more general,

close-ended questions and gather their responses. A modified questionnaire is

often used to make the data more accurate. A close-ended questions guide was

prepared to collect data of Exploring Consumer Acceptability of Squash

(Cucurbita) Cones. There are five options: (1) Strongly Disagree, (2) Disagree,

(3) Moderately agree, (4) Agree, and (5) Strongly agree.: A Study on Sensory

Evaluation and Purchase Intention in Davao, City Respondents were asked to

write their responses with the use of the following scaling below:

ACCEPTABILITY OF KALABASA CONE FOR ICE CREAM SCALING

Range of Verbal Interpretation

Mean Description
4.20- 5.00
Strongly This means that the respondents Strongly agree
agree
3.40- 4.19
This means that the respondents Agree
Agree
2.60- 3.39
Moderately This means that the respondents Moderately Agree
agree
1.80- 2.59 This means that the respondents Disagree
 Disagree
1.00- 1.79
Strongly This means that the respondents Strongly Disagree
Disagree

Demographic Profile

The three key groups in Investigating Consumer Acceptability of

Squash Cones in Davao City are HMTM student. Students enrolled in Davao City

educational institutions such as universities and colleges. This group's age range

varies, but it often comprises those between the ages of 18 and 24.This group's

age range varies, but it often comprises people between the ages of 25 and 50.

Those who buy and consume food in Davao City are included, including those

who buy food from vendors as well as those who buy food from grocery shops

and supermarkets. This group's age range varies, although it often comprises

people of all ages.

Data Collection

Following the validation of the research questionnaire, the researcher

will proceed with the study.

First, the researcher will obtain approval to conduct the study. The

researcher will seek permission from the research adviser.

Second, the researcher will distribute the research instrument to the

respondents with the following approval to conduct the study.

Third, the researcher will conduct a survey to the local respondents,

and it will be provided by physical survey with questionnaire papers.

 Finally, the collected data will be subjected to quantitative analysis once

the required number of responses from the chosen sample population has been

obtained.

Statistical Tool

The responses to the items in the research-made questionnaire

were analyzed and interpreted using the appropriate statistical tools as follows.

Frequency and Percentage - were used to determine the profile of the

respondents in terms of age and gender.

Mean and Standard Deviation – were used to determine the level of

consumers' acceptability of Squash (Cucurbita) cone in Davao City in terms of

taste and appearance.

Analysis of Variance (ANOVA) – was used to test the significant

difference in the consumers' acceptability of Squash (Cucurbita) cone in Davao

City when analyzed according to age.

Independent T-test – was used to test the significant difference in the

consumers' acceptability of Squash (Cucurbita) cone in Davao City when

analyzed according to gender.

 CHAPTER III

Results and Discussions

This chapter presents the analysis and interpretations of the data gathered by the

researcher. Discussions are presented categorically based on the sequence of

the statement of the problem in the first chapter.

Table 1 Demographic Profile of the Respondents

Demographic Profile Frequency Percentage

Age
18-22 years old 136 45.3
23-38 years old 148 49.3
39-54 years old 13 4.3
55 years old and above 3 1.0
Total 300 100.00%
Sex
Male 140 46.7
Female 160 53.3
Total 300 100.00%

It is shown in Table 1 in terms of age, the respondents' ages ranged from

18-22 years old, 23-38 years old, 39-54 years old and 55 years old and above.

The majority belonged to 23-38 years old with 148 respondents or equivalent to

49.3%. This was followed by the respondents who's under 18-22 years old. This

constitutes 45.3% or equivalent to 136 respondents. Next is the respondents

under 39-54 years old or equivalent to 4.3% The least number of age groups

were from 39-54 years old. It had only 3 or this is equivalent to 1.0% of the total

respondents.
 This age group, which includes individuals between the ages of 23 and 38,

has the highest frequency with 148 respondents. This category represents the

largest portion of the surveyed population in terms of age. It's important to note

that this age group is of particular significance in the context of the survey or

research due to its substantial representation, and findings related to this group

may be highly relevant and representative of the larger sample.

This suggests that the largest portion of the surveyed population falls

within this age range. It could indicate that the study's findings may be

particularly representative or relevant to this age group. Understanding the

characteristics, preferences, or behaviors of this age group may be crucial in the

context of the survey or research, as they form a significant portion of the

respondents. This data can be used for targeted analysis and decision-making,

considering the preferences and needs of individuals in the 23-38 age range.

According to Meg Campbell (2018) the vitamins, minerals and antioxidants

found in squash provide several health benefits. The antioxidants in squash can

play an important role in reducing oxidative stress. In turn, this may help with

cancer prevention. The vitamin C and beta-carotene found squash may help to

slow the progression of macular degeneration mostly people in early 20s-40s and

reduce the chances of related vision loss.

The lowest frequency of age in the provided demographic data is in the

"55 years old and above" category. This age group, consisting of individuals aged
55 years and above, has the lowest frequency, with only 3 respondents, making

up just 1.0% of the total sample. This suggests that there are fewer respondents

in this age category. Analyzing this group might be challenging due to the limited

number of participants, and any findings related to this age group should be

interpreted with caution, considering the small sample size.

This indicates that there is a very small representation of individuals in this

age group in the surveyed population. Due to the limited number of respondents

in this category, it may be challenging to draw statistically significant conclusions

or generalize findings to the broader population of individuals aged 55 and

above. It's important to recognize that the data for this age group is less reliable

and may not provide a comprehensive understanding of the experiences,

preferences, or opinions of people in this age category.

According to Rittenhouse (2022), as part of the normal progression of life,

our senses gradually deteriorate, and various health problems can have a range

of effects on these senses. When they think of older adults, the perception of

taste is also certainly affected. The decline in taste receptors we have as we age

is interlinked with its sensitivity

It is shown in Table 1 that the demographic profile of respondents

indicates that the majority of respondents were female, accounting for 53.3% of

the total, while male accounted for only 46.7% as reflected.

 The highest frequency in sex in the provided demographic data is for the

"Female" category. Among the surveyed respondents, the "Female" category has

the highest frequency, with 160 individuals, constituting 53.3% of the total

sample. This suggests that the study's population predominantly comprises

female participants. Analyzing this group could be of particular interest if the

research or survey focuses on gender-related factors or preferences, as it

represents the majority of the respondents and may provide valuable insights into

the experiences and opinions of females within the study's context.

According to Yale University (2023). Majority of this have interest about

the usage of squash as a cone. Due to the benefits of squash can produce. Also,

women have the most interested. In fact, research from Yale University has found

that women actually have, more taste buds on their tongues. About 35% of

women (and only 15% of men).

Understanding the characteristics, preferences, or behaviors of this

gender group is crucial in the context of the survey or research, as they

constitute the largest portion of the respondents. Researchers may want to pay

particular attention to factors and trends related to females in the study, as their

opinions and experiences could significantly impact the study's outcomes and

implications. Additionally, it's essential to consider gender-related aspects in the

analysis and interpretation of survey results, recognizing the significance of the

female perspective within the surveyed population.

Among the surveyed respondents, the "Male" category has the lowest

frequency, with 140 individuals, constituting 46.7% of the total sample. This

suggests that the study's population comprises slightly fewer male participants

compared to females.

While the difference in frequency between males and females is relatively

small, it's still important to recognize that the study may have a slightly higher

representation of females. When conducting gender-related analyses or drawing

conclusions from the data, researchers should be aware of this distribution and

consider both male and female perspectives to ensure a comprehensive

understanding of the study's findings.

According to Charles Spence (2022). When it comes to comfort eating,

women, true to the stereotype, tend to reach for the ice cream and chocolate

(sweet + fat), whereas men, on average, go for more savory fare instead.
 Descriptive Statistics
N Minimum Maximum Mean Std. Deviation
The color of the Squash 300 1.00 5.00 4.1700 .90766
Cone affects its appeal.
The color of the Squash 300 1.00 5.00 4.0233 .93758
Cone affects the
perception of its taste or
quality.
The color of the squash 300 1.00 5.00 3.8533 1.03379
affects its taste and
texture.
Squash Cone has a strong 300 1.00 5.00 3.9100 .95478
or subtle aroma.
The aroma of Squash 300 1.00 5.00 4.0433 .98896
Cone affects its overall
taste and flavor.
The aroma of the Squash 300 1.00 5.00 4.1233 .97534
Cone is pleasant to the
consumers.
The Squash Cone can 300 1.00 5.00 3.9300 1.01086
have different flavor notes
or aftertastes.
The Squash Cone has a 300 1.00 5.00 4.2167 .80740
distinct and unique taste
profile compared to other
ice cream or frozen dessert
products.
The texture of the Squash 300 1.00 5.00 4.0700 .92806
Cone can affect its taste
perception.
The temperature and 300 1.00 5.00 4.1133 .81406
humidity of the
environment can affect the
texture of the Squash
Cone.
The texture of the Squash 300 2.00 5.00 4.2967 .75091
Cone can contribute to its
visual appeal.
The texture of the Squash 300 2.00 5.00 4.3900 .73008
Cone plays a significant
role in its overall sensory
experience.
Squash cone is a 300 1.00 5.00 4.2633 .80175
good main ingredient
as an ice cream cone.
The squash cone 300 2.00 5.00 4.2567 .76991
color presentable
enough to the
customer’s
satisfaction.
I am satisfied with the 300 2.00 5.00 4.3500 .69938
smell of the squash
cone.
Squash-flavored ice 300 1.00 5.00 4.3867 .71568
cream cone will be
enjoyed by everyone.
Squash Ice cream 300 3.00 5.00 4.4500 .64463
cone is good.
Squash ice cream 300 2.00 5.00 4.3867 .71568
cone appetizing to
hear.
Squash ice cream 300 2.00 5.00 4.4933 .67687
cone is healthy to eat.
I enjoyed trying out 300 2.00 5.00 4.4167 .67669
new ice cream cone
flavor.
The squash cones 300 3.00 5.00 4.5600 .60632
are unique and
innovative products.
The squash cones are 300 3.00 5.00 4.6733 .54860
a healthy snack
option.
Valid N (listwise) 300
Descriptive Statistics
Std.
N Minimum Maximum Mean Deviation
Color 300 1.00 5.00 4.0156 .80811
Aroma 300 2.00 5.00 4.0256 .75434
Taste 300 1.00 5.00 4.0722 .70115
Texture 300 2.00 5.00 4.2667 .58534
General 300 2.70 5.00 4.4237 .42608
Acceptability
Valid N (listwise) 300

The table presents the findings related to the Exploring Consumer

Acceptability of Squash (Cucurbita) Cones: A Study on Sensory Evaluation and

Purchase Intention in Davao City based on Color, Aroma, Taste, and General

acceptability. The table includes twenty-two different indicators, each assessed

using a numerical mean score and standard deviation (SD). The factors are

described quantitatively, providing insights into the consumers' perceptions. The

composite mean scores for each factor range from 3.85 to 4.7, indicating a high

level of acceptability among consumers.

The top-rated factor, " The squash cones are a healthy snack option.,"

received the highest mean score of 4.67. This exceptional rating suggests that

consumers find the overall rate Squash (Cucurbita) cone truly outstanding.

Several reasons can contribute to this high assessment. The remarkable taste

could be attributed to the well-balanced combination of ingredients, such as

squash, brown sugar, evaporated milk, all-purpose flour etc. These ingredients

not only create a harmonious blend but also offer a unique healthy food that
gives a lot of vitamins. The careful selection and proportioning of these elements

likely contribute to the remarkable color, aroma, taste, and texture to the

consumers' senses.

According to a study published by ( StudeerSnel B.V., Keizersgracht,

2023) The combined vitamin A and c content of squash blossom make it ideal for

those who would liketo maintain a healthy diet. It strengthens one immune

system while making sure that harmfulviruses and bacteria are prohibited from

entering the body. Those who are anemic or sufferingfrom a low count of red

blood cells (RBC) may find it interesting that this edible flower is rich iniron. With

this content, much efficient production of red blood cells is possible.

The indicator with the lowest mean score, indicating the least acceptability,

was " The color of the squash affects its taste and texture.," with a mean score of

3.85 and a relatively high standard deviation of 1.03379, placing it at the bottom

of the list. It shows that the consumers get the affects of the color from squash

through taste and texture. suggesting that respondents found the uniqueness in

the taste of Squash (Cucurbita). The fact that squash (Cucurbita) cone met the

respondents' expectation for healthy food and uniqueness is a positive indication.

According to (WebMD Editorial Contributors, 2020) When eating or

drinking, most people take in visual information first. They observe how the food

looks in contrast to the surrounding plate or container and draw on years of

experiences with similar foods before taking a bite — making assumptions about
what the food will taste like and how satisfying it will be. Whether consciously or

unconsciously, color impacts the following psychological aspects of the eating

experience: Flavor: People make assumptions about what their food will taste

like using color. They may believe that a bright red apple will taste sweet, for

example. If the real flavor of the food fails to meet expectations, the brain may

not perceive the difference, replacing existing tastes with expected flavors or

elevating tastes that are milder than anticipated.

Table 2. The overall customer’s acceptability of squash cones

Qualitative
Level of Standard
Mean Descriptive
Acceptability Deviation
Level

Color 4.0156 .80811 Agree

Aroma 4.0256 .75434 Agree

Taste 4.0722 .7011k5 Agree

Texture 4.2667 .58534 Strongly Agree

General
4.4237 .42608 Strongly Agree
Acceptability

Table 2 shows the overall customer’s acceptability of squash cones.

Based on the result, it received a mean of M = 4.4237 with SD = .42608 which is

considered strongly agree in its descriptive level. Building a brand's reputation

and increasing consumer awareness of the product has always depended

heavily on the customer's acceptance of the product. Among the indicators of the

customer’s acceptability, texture had the highest mean of M = 4.2667 with SD

= .58534. This was considered strongly agree in descriptive level. This means

that this one indicator is oftentimes manifested. This was followed by taste with M

= 4.0722, SD = .70115 and is considered agree. Followed by aroma with M =

4.0256 with SD .75434 and lastly, the color with M = 1.0156 with SD = .8081.

The top two indicators with the highest means are texture (M = 4.2667, SD

= 0.58534) and taste (M = 4.0722, SD = 0.70115). based on the means and

standard deviations, texture is the most positively perceived aspect of the

product, with a strong consensus among customers that it is highly acceptable.

Taste also ranks high, but there is slightly more variability in how customers

perceive it, although it is still generally seen as acceptable.

The high mean score of 4.2667 for texture indicates that respondents find

the texture of the product to be exceptionally agreeable. The low standard

deviation of 0.58534 signifies a high level of consensus among respondents,

suggesting that the majority of people overwhelmingly agree that the texture of

the product is outstanding. The "Strongly Agree" qualitative description reinforces

this interpretation, indicating that the texture is a standout and highly praised

aspect of the product. This could be a significant selling point, as consumers

seem to highly value the product's texture. The mean score of 4.0722 for taste

demonstrates that respondents generally find the taste of the product to be

agreeable. While the mean is slightly lower than that of texture, it still falls into the

"Agree" category, indicating a positive perception. The relatively low standard

deviation of 0.70115 implies a strong level of agreement among respondents

about the acceptability of the taste. This suggests that the taste of the product is

well-received and satisfying to most respondents. It may not be as outstanding

as the texture but is still a key strength of the product. Both Texture and Taste

are highly regarded attributes of the product. Texture, in particular, is exceptional

and has a very high level of consensus, making it a standout feature. Taste,

while slightly lower in mean, is still positively received by most respondents.

These attributes are pivotal in shaping the overall acceptability and desirability of

the product, and businesses may consider leveraging them in marketing and

product development to maintain and enhance customer satisfaction.

According to a study by (Guine. 2022) Texture encompasses many

product characteristics and plays a pivotal role in consumer acceptance. This

review focuses on the studies that evaluate textural properties in a set of bakery

products, either using instrumental texture measurements or sensorial

evaluations. A search was conducted on scientific databases, and selection was

based on some eligibility criteria, resulting in a total of 133 articles about the

textural properties of bakery products.

The top two indicators with the lowest means are color (M = 1.0156, SD =

0.8081) and aroma (M = 4.0256, SD = 0.75434). The low mean value for "color"

indicates that customers strongly disagree with the color of the product, while the

slightly lower mean for "aroma" suggests that it is rated lower than texture and
taste, but it is still generally acceptable to customers. These findings can be used

to prioritize improvements in product attributes, with color being a more

significant concern for customers than aroma.

Color has the lowest mean value among the attributes, it's important to

note that the mean is still relatively high at 4.0156. This means that, on average,

respondents find the color of the product to be quite acceptable. The fact that it's

the lowest-rated attribute does not necessarily indicate a significant issue, but it

may suggest that the color is somewhat less prominent in influencing overall

product acceptability compared to other attributes such as texture and taste.

Similar to color, "Aroma" also has a high mean value of 4.0256, which indicates

that respondents generally find the aroma of the product to be acceptable. While

it's the second-lowest rated attribute in the data, it's still perceived positively. The

slightly lower mean may indicate that aroma, like color, might be a less dominant

factor in determining overall product acceptability compared to texture and taste.

both "Color" and "Aroma" have means that are above 4, indicating that they are

generally acceptable to respondents. The relatively lower mean values suggest

that these attributes might be less influential in shaping overall acceptability

compared to other sensory attributes like texture and taste. Further analysis and

consumer feedback may be needed to understand the specific characteristics of

color and aroma that influence consumer perception and how they can be

improved or highlighted in the product's marketing.

 According to a study by (Dey. 2022) Color is a key component to increase

the ultimate appetizing value and consumer acceptance towards foods and

beverages. Synthetic food colors have been increasingly used than natural food

colors by food manufacturers to attain certain properties such as low cost,

improved appearance, high color intensity, more color stability and uniformity.

Varied foods and beverages available in the market may contain some non-

permitted synthetic colors and overuse of permitted synthetic colors.

Table 3. The difference of the variables according to Age

Decision
Variables Df F Sig
on Ho
Color 1.184 .316 Accept

Aroma 2.321 .075 Accept

Taste 299 2.779 .041 Reject

Texture 4.692 .003 Reject

General Acceptability 2.521 0.058 Accept

Table 3 shows the difference of acceptability of the squash cones when

analyzed according to color in terms of Age.

As depicted in the table, a statistical analysis was conducted to examine

the differences in the acceptability of squash cones across various age groups.

The overall results of the F-test or ANOVA indicated value of 1.184 with degree

of freedom (df) equal to 299. The corresponding significance value (Sig-value)

was found to be .316, which is higher than the predetermined level of

significance of 0.05 which signify no significant difference.

 Consequently, we accept the null hypothesis that states there is no

significant difference in the acceptability of squash cones among age groups.

This implies that the age of the respondents does not have a bearing on the

acceptability of squash cones and regardless of their ages, it is evident that they

have the same level on the acceptability of squash cones.

According to a study from 2022 As mentioned by the respondents from

LGU, (translated from Bisaya) Your cupcakes are great because they are

different from the others which are mixed with food colors such as green and

violet. Your cupcake is still natural, tasty and healthy even for children.” Other

respondents from faculty members of VSU-Isabel Department of Teacher

Education said, (translated from Bisaya) This will become a hit especially during

the pandemic.” It is also shown that the squash cupcake’s color obtained the

overall mean score of 4.85 which is liked very much by the respondents. This

meant that the color of the squash cupcake is acceptable.

Table 3 shows the difference of acceptability of the squash cones when

analyzed according to aroma in terms of Age.

A statistical analysis was conducted to look at the differences in squash

cone acceptance among various age groups, as seen in the table above. The

overall F-test or ANOVA results showed a value of 2.321 and a degree of

freedom (df) of 299, respectively. The associated significance value (Sig-vale),

which is more than the specified level of significance of 0.05, which denotes no

significant difference, was discovered to be.075.

 Since there is no discernible difference in the acceptability of squash

cones across age groups, we accept the null hypothesis. This suggests that the

respondents' ages have no influence on their level of acceptance of squash

cones and that their acceptance of squash cones is the same for all respondents,

regardless of their ages.

The findings of a study from 2020 showed that for students, the composite

weighted mean in terms of taste was 3.8, that in terms of aroma was 3.5, that for

nutritional value was 3.8, and that in terms of the presentation was 4.0. The total

composite weighted mean was3.78, which had the verbal interpretation of

strongly agree. For teachers, the composite weighted mean in terms of taste

was3.7, that in terms of aroma was 3.5, that in terms of nutritional value was 4,

and that in terms of the presentation was 3.5. The total composite weighted

mean was3.68, which had the verbal interpretation of strongly agree. In terms of

taste, the respondents indicated that mashed cheese squash is not too salty, has

a well-blended flavor, and is delicious. In terms of aroma, the respondents

agreed that mashed cheese squash has a pleasant smell, and all respondents

strongly agreed that it does not have a foul odor. The respondents also indicated

that mashed cheese squash has a pleasing smell that makes you lick your lips.

In terms of aroma, the respondents said that it influences the taste.

 Table 3 shows the difference of acceptability of the squash cones when

analyzed according to taste in terms of Age.

A statistical analysis was done to look at the differences in squash cone

acceptance across various age groups, as shown in the table. The overall F-test

or ANOVA findings showed a value of 2.779 with 299 degrees of freedom (df).

The associated significance value (Sig-vale), which denotes a significant

difference, was discovered to be.041, which is less than the predetermined level

of significance of 0.05.

As a result, we reject the null hypothesis, which posited that there isn't a

substantial distinction in the favorability of squash cones across different age

groups. This signifies that the age of the survey participants does indeed

influence the degree of acceptability of squash cones, and people of different age

groups do not share the same level of acceptance when it comes to squash

cones.

According to a study from 2022 a table shows the acceptability of the taste

of squash cupcakes. As shown in the table, the respondents from the groups of

teachers, students, parents, habal-habal drivers, market vendors, senior citizens,

LGU workers thrift store workers, and hardware workers liked the taste of squash

cupcakes very much. Only the workers from the bakery liked moderately the

taste of squash cupcakes. The overall mean score of 4.85, which is liked very

much by the respondents shows that the squash cupcake is acceptable in terms
of taste. Indeed, the flavor of pumpkin is unique (Broyles, 2017). When boiled, it

has a flavor that is fairly like sweet potatoes, its earthy sweet flavor can further

give a sweet taste to the cupcake. The simplest puto also seems to be one of the

best. The respondents attest this from the group of senior citizens, parents and

other categories who said, “(translated from Bisaya) It is delicious because the

sweetness is just right. It is good for senior citizens and for those who do not like

sweets."

Table 3 shows the difference of acceptability of the squash cones when

analyzed according to texture in terms of Age.

As shown in the table, a statistical assessment was carried out to explore

variations in the approval of squash cones among different age categories. The

F-test or ANOVA yielded a total result of 4.692, involving 299 degrees of

freedom. The associated significance value (Sig-value) was determined to be

0.003, surpassing the pre-established significance threshold of 0.05, indicating a

notable distinction.

Hence, we reject the null hypothesis, which asserts that there is no

substantial variance in the approval of squash cones among different age

groups. This suggests that the age of the participants does indeed influence the

level of acceptance for squash cones, and people of varying ages do not share a

uniform degree of acceptance for squash cones.

 According to a study from 2020 In terms of Texture, question 7 “The

texture is thick and soft.” Junior high school, senior high school, teacher

respondents and overall got the weighted mean of 3.5, 3.50, 3.6 and 3.53

respectively which are all equivalent to “very much acceptable” in verbal

interpretation. Question 8 “The texture is thick and soft” junior high school, senior

high school, teacher respondents and overall got the weighted mean of 3.3, 3.70,

3.2 and 3.40 respectively which are all equivalent to “acceptable” in verbal

interpretation. Question 9 “The smoothie looks fresh and creamy.” Junior high

school, senior high school, teacher respondents and overall got the weighted

mean of 3.4, 4, 3.70 and 3.50 respectively which are all equivalent to “very

much acceptable” in verbal interpretation. The overall weighted mean in terms of

texture is 3.58 which is verbally interpreted as “very much acceptable.”

Table 3 shows difference of acceptability of the squash cones when

analyzed according to General Acceptability in terms of Age.

As illustrated in the table, a statistical investigation was carried out to

assess variances in the favorability of squash cones among diverse age

categories. The F-test or ANOVA yielded a value of 2.521, with 299 degrees of

freedom. The associated significance value (Sig-value) was determined to be

0.058, exceeding the predetermined significance threshold of 0.05, indicating the

absence of a significant difference.

Therefore, we accept the null hypothesis, which asserts that there is no

notable distinction in the acceptability of squash cones among various age

groups. This suggests that the age of the respondents does not impact the

acceptability of squash cones, and it is apparent that they share a uniform level

of acceptability for squash cones, regardless of their ages.

Table 4. Difference of the variables according to Sex

Levene’s Sig
Test (2
Variables Gender Mean T Decision
F and Sig- tailed
value )
Color Male 3.9952 .313
-.406 .685
4.0333 Accept
Female .576

Aroma Male 4.0095 .031

-.344 .731
4.0396 Accept
Female .861

Taste Male 4.0690 1.243

.266 -.073 .941 Accept
Female 4.0750
Texture Male 4.2571 .487
4.2750 -.263 .792 Accept
Female .486

General Male 4.3857 0.063

Acceptabilit -1.448 0.149 Accept
Female 4.4569
y 0.803

Table 4 above presents the difference of acceptability of the squash cones

when analyzed according to color in terms of sex using T-test.

Based on the results of the Levene's Test for Equality of Variances for the

acceptability of the color presented in the table above, the data appear to be

uniformly distributed with F-value, 0.313 and Sig-value of 0.576 which is higher

than 0.05 level of significance. The Levene's test indicates that the data suggest
that the variances of the two groups male and female respondents are similar or

uniform.

However, the t-test analysis comparing the acceptability of the color of

squash cones among male and female respondents yielded a t-value of -0.406

with the corresponding two-tailed probability value (Sig. 2-tailed) of 0.685, which

is greater than the chosen level of significance. This test analysis yielded a no

significant t-value which indicates that there is no significant difference between

the means of the female and male respondents in the acceptability of the color of

the squash cones.

Consequently, the null hypothesis, which states that there is a no

significant difference in the color between male and female respondents, is

accepted. Therefore, we can conclude that the level of the acceptability of color

of the squash cones is not influenced by their sex and that both male and female

respondents are at the same level.

According to the study the yellow orange color of pumpkin mainly

originates from β-carotene (0.06 to 7.4 mg/100 g), α-carotene (0.03 to 7.5

mg/100 g), and lutein (from not detected to 17 mg/100 g), with concentrations of

the carotenoids differing among varieties (Saini et al., 2015). Such high α- and β-

carotene content is important as those carotenoids exhibit both antioxidant

capacities and provitamin A activity (Ribeiro et al., 2015).

Vitamin A deficiency impacts up to 500 million women and children

globally. It is caused by a poor-quality diet and limited food availability. Vitamin A

deficiency has a huge negative impact on the health of vulnerable people and

wellbeing of the population in the developing countries (Ferruzzi et al., 2020).

Table 4 above presents the difference of acceptability of the squash cones

when analyzed according to Aroma in terms of sex using T-test.

Based on the results of the Levene's Test for Equality of Variances for the

acceptability of the aroma presented in the table above, the data appear to be

uniformly distributed with F-value, 0.031 and Sig-value of 0.861 which is higher

than 0.05 level of significance. The Levene's test indicates that the data suggest

that the variances of the two groups male and female respondents are similar or

uniform.

However, the t-test analysis comparing the acceptability the aroma of the

squash among male and female respondents yielded a t-value of -0.344 with the

corresponding two-tailed probability value (Sig. 2-tailed) of 0.731, which is

greater than the chosen level of significance. This test analysis yielded a no

significant t-value which indicates that there is no significant difference between

the means of the female and male respondents in the Aroma of the squash

cones.

Consequently, the null hypothesis, which states that there is a no

significant difference in the aroma of the squash cones between male and female

respondents, is accepted. Therefore, we can conclude that the level of squash

cones is not influenced by their sex and that both male and female respondents’

squash cones are at the same level.

 According to the report in 2014 reported that pumpkin, another zesty

aroma, stimulates an erotic response in men. 3 Like vanilla, pumpkin is

associated with nostalgia and comfort and can trigger feelings of home and

hearth. A rich, creamy, and spicy scent.

Table 4 above presents the difference of acceptability of the squash cones

when analyzed according to taste in terms of sex using T-test.

Based on the results of the Levene's Test for Equality of Variances for the

acceptability of the taste of squash cones presented in the table above, the data

appear to be uniformly distributed with F-value, 1.243 and Sig-value of 0.266

which is higher than 0.05 level of significance. The Levene's test indicates that

the data suggest that the variances of the two groups male and female

respondents are similar or uniform.

However, the t-test analysis comparing the acceptability of the taste of

squash cones among male and female respondents yielded a t-value of -0.073

with the corresponding two-tailed probability value (Sig. 2-tailed) of 0.941, which

is greater than the chosen level of significance. This test analysis yielded a no

significant t-value which indicates that there is no significant difference between

the means of the female and male respondents in the Taste of the squash cones.

Consequently, the null hypothesis, which states that there is a no

significant difference in the squash cones between male and female

respondents, is accepted. Therefore, we can conclude that the level of the taste
of the squash cones is not influenced by their sex and that both male and female

respondents’ squash cones are at the same level.

According to Marissa Miller, Nikhita Mahtani and Andi Breitowich (Nov

2022)

Pumpkin is a superfood that is rich in numerous health-promoting compounds

and low in calories, according to Michigan-based registered dietician Kiran

Campbell. Pumpkin is particularly excellent for potassium, vitamin A, vitamin C,

and fiber; for most females, one cup of pumpkin provides 13 percent of the

necessary acceptable intake of potassium, while for most males, it gives 10

percent. Furthermore, although all pumpkins are acceptable in theory, some

have superior flavors than others, according to certified nutritionist Marissa

Menshulam in New York. Larger pumpkins that are carved out are typically

stringier and less delicious.

Table 4 above presents the difference of acceptability of the squash cones

when analyzed according to Texture in terms of sex using T-test.

Based on the results of the Levene's Test for Equality of Variances for the

acceptability of the texture of squash cones presented in the table above, the

data appear to be uniformly distributed with F-value, 0.487 and Sig-value of

0.486 which is higher than 0.05 level of significance. The Levene's test indicates

that the data suggest that the variances of the two groups male and female

respondents are similar or uniform.

 However, the t-test analysis comparing the acceptability of the texture of

squash cones among male and female respondents yielded a t-value of -0.263

with the corresponding two-tailed probability value (Sig. 2-tailed) of 0.792, whi

ch is greater than the chosen level of significance. This test analysis

yielded a no significant t-value which indicates that there is no significant

difference between the means of the female and male respondents in the

Texture of the squash cones.

Consequently, the null hypothesis, which states that there is a no

significant difference in the squash cones between male and female

respondents, is accepted. Therefore, we can conclude that the level of the

texture of the squash cones is not influenced by their sex, and that both male and

female respondents’ squash cones are at the same level.

According to Lacey Muinos (2022) It's not always simple to meet your

dietary needs, but if there's one vitamin Americans don't get enough of, it's fiber.

Actually, 95% of Americans are thought to not receive enough fiber. Depending

on age and sex, the USDA's 2020–2025 Dietary Guidelines for Americans

suggest 28–34 grams of fiber per day. Generally, increasing your intake of fruits

and vegetables is the best way to increase your intake of roughage. Butternut

squash is a great way to meet your daily fiber needs, as one cooked cup has

about 7 grams of fiber.

Table 4 above presents the difference of acceptability of the squash cones

when analyzed according to General Acceptability in terms of sex using T-test.

 Based on the results of the Levene's Test for Equality of Variances for the

general acceptability of squash cones presented in the table above, the data

appear to be uniformly distributed with F-value, 0.063 and Sig-value of 0.803

which is higher than 0.05 level of significance. The Levene's test indicates that

the data suggest that the variances of the two groups male and female

respondents are similar or uniform.

However, the t-test analysis comparing the general acceptability of squash

cones among male and female respondents yielded a t-value of -1.448 with the

corresponding two-tailed probability value (Sig. 2-tailed) of 0.149, which is

greater than the chosen level of significance. This test analysis yielded a no

significant t-value which indicates that there is no significant difference between

the means of the female and male respondents in the general acceptability of the

squash cones.

Consequently, the null hypothesis, which states that there is a no

significant difference in the squash cones between male and female

respondents, is accepted. Therefore, we can conclude that the level of general

acceptability of the squash cones is not influenced by their sex and that both

male and female respondents’ squash cones are at the same level.
 CHAPTER 4

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter summarizes the study's key findings, conclusions, and

recommendations, providing a condensed overview of the research's outcomes

and their practical implications.

Summary

The purpose of this study is to determine (1) Demographic Profile of the

Respondents, (2) The overall customer’s acceptability of squash cones (3) The

difference of the variables according to Age (4) Difference of the variables

according to Sex. The researchers utilized the quantitative method specifically

the descriptive survey research design. There were three hundred (300)

respondents in the study. The researchers utilized an adapted survey

questionnaire, following the ethics and protocols of IATF in collecting data. The

researchers employed frequency, percentage, mean, independent t-test, and

analysis of variance as statistical tools in analyzing the data.

Profile of the Respondents

The study aimed to investigate the consumer acceptance of Squash Cone

in Davao City. The sample of 300 respondents revealed a slightly higher

preference among women (53.3%) for Squash (Cucurbita) cone compared to

men (46.7%). Middle-aged individuals, particularly those between 23-38 years

old, showed the highest acceptability, indicating potential market expansion

opportunities. In contrast, the acceptability among respondents aged 55 and

above was considerably lower, attributed to their traditional Color, Aroma, Taste,

and Texture.

Gender-Based Acceptability

Women displayed higher acceptability (53.3%) for Squash (Cucurbita)

cone than men (46.7%). This gender disparity aligns with existing research

highlighting women's higher food consumption. Cultural and social factors, along

with physiological differences, contribute to this distinction. Men may be more

susceptible to food, affecting their acceptability of squash cone.

Taste Acceptability

Squash cone's flavor achieved good approval ratings, underlining the

significance of flavor balance and distinctiveness. Customers praised the

exceptional color, flavor, taste, and texture. Squash (Cucurbita) cones were seen

as distinct from branded ice cream cones, satisfying customers' quest for novelty

and unique flavor sensations.

Appearance Acceptability

Visual attractiveness affected Squash (Cucurbita) cone acceptance

substantially. Consumers enjoyed the blend of distinct colors to other cones,

which contributed to a visually appealing look. Yellow squash is a summer

squash type distinguished by its bright yellow color, delicate flesh, and mild

flavor.
Demographic Influence

Consumer acceptance of a squash (Cucurbita) cone was unaffected by

age. Consumers' taste and appearance preferences were consistent across age

groups. However, there was a considerable gender disparity, underscoring the

need of focused marketing efforts.

Conclusions

The following conclusions are developed based on the results and findings

of the current study.

1. The researchers conclude that in terms of gender disparity, women exhibited

a higher acceptability (53.3%) for squash (Cucurbita) cone compared to men

(46.7%), aligning with existing patterns of sex.

2. The researchers conclude that in terms of age neutrality, age did not

significantly impact consumer acceptability, indicating a consistent preference

for squash (Cucurbita) cone across various age groups.

3. The researchers conclude that in terms of color, aroma, taste and texture

quality of squash (Cucurbita) cone , appreciating their uniqueness compared

to other branded cone.

4. The researchers conclude that this study holds practical significance for the

food industry, providing valuable insights into consumer preferences in Davao

City. Understanding the interplay between color, aroma, taste and texture
 preferences enables businesses to develop targeted marketing campaigns,

optimizing their product offerings to align with consumer expectations.

5. The researchers conclude that this research contributes to the existing body

of knowledge by providing localized insights into consumer behavior

regarding innovative cone like squash (Cucurbita) cone. By bridging the gap

between consumer preferences and product development, the study

advances our understanding of the factors influencing consumer choices in

the context of unique food. These findings can inform future studies and guide

businesses in the creation and promotion of appealing and marketable

products, ensuring sustained consumer interest and satisfaction.

Recommendations

Based on the research findings, it is evident that squash (Cucurbita) cone

enjoy a high level of acceptability among consumers in Davao City, particularly in

terms of color, aroma, taste and texture. Here are the key recommendations

derived by the researchers:

1. Focus on the 23-38 Age Group: Given the exceptionally high

acceptability among individuals aged 23-38, the researchers should

tailor their strategies to target this demographic. Emphasize the unique

taste, and health benefits of squash (Cucurbita) cone, aligning with the

preferences of this age group for innovative and healthy food options.
2. Highlight Unique Taste: The researchers recommend emphasizing the

exceptional taste of squash (Cucurbita) cone, especially the well-

balanced combination of ingredients that create a remarkable sensory

experience. Focus on the healthy food and sweet of the ingredients to

appeal to consumers' senses.

3. Educate Older Consumers: Since the study showed a lower

acceptability among older consumers 55 and above, they recommend

developing educational campaigns to inform older consumers (55 and

above) about the health benefits and unique characteristics of squash

(Cucurbita) cone. Address their traditional taste preferences by

highlighting familiar ingredients while gradually introducing the unique

aspects of the cone.

4. Improve Taste: Enhance the bitterness and sweetness used squash

(Cucurbita) cone. Pay attention to balancing, ensuring that Taste has a

huge impact on the overall appearance, enhancing the sensory

experience for consumers overall appearance, enhancing the sensory

experience for consumers.

5. Collaborate with Events: Collaborate with local events, festivals, or

social gatherings to showcase squash (Cucurbita) cone. Offer tasting

sessions to allow consumers to experience the taste firsthand, creating

a direct connection with the product.

 Questionnaire

DATA PRIVACY NOTICE. This survey questionnaire is intended to determine

Exploring Consumer Acceptability of Squash (Cucurbita) Cones: A Study on
Sensory Evaluation and Purchase Intention in Davao City. Rest assured that the
answers and responses contributed to this study must be handled with proper
data management in allegiance to the Data Privacy Act of 2012 and dealt with
utmost confidential confidence.
By affirming this, I agree to answer the following survey with the utmost
willingness to take part in this study.

Part I: Demographic Profile

Directions: This part will determine the profile of the respondents. Kindly put a check () mark on t

Age
____ 18 - 22 years old (Gen Z)
____ 23 – 38 years old (Gen Y or Millennial)
____ 39 –54 years old (Gen X)
____ 55 years old and above (Baby Boomers)

Sex
____ Male
____ Female

Part II: To determine the Exploring Consumer Acceptability of Squash

(Cucurbita) Cones in Davao City

Directions: Kindly put a check () mark on the spaces provided for your answer.

Rate your answer using the following criteria:

5 – Strongly Agree
4 – Agree
3 – Moderately Agree
2 – Disagree
1 – Strongly Disagree

COLOR 5 4 3 2 1
1. The color of the squash cone affects its appeal.
2. The color of the Squash Cone affects the perception
of its taste or quality.
3. The color of the squash affects its taste and texture.
AROMA 5 4 3 2 1
1. Squash Cone has a strong or subtle aroma.
2. The aroma of Squash Cone affects its overall taste
and flavor.
3. The aroma of the Squash Cone is pleasant to the
consumers
TASTE 5 4 3 2 1
1. The Squash Cone can have different flavor notes or
aftertastes.
2. The Squash Cone has a distinct and unique taste
profile compared to other ice cream or frozen dessert
products.
3. The texture of the Squash Cone can affect its taste
perception.
TEXTURE 5 4 3 2 1
1. The temperature and humidity of the environment
can affect the texture of the Squash Cone.
2. The texture of the Squash Cone can contribute to its
visual appeal.
3. The texture of the Squash Cone plays a significant
role in its overall sensory experience.
GENERAL ACCEPTABILITY 5 4 3 2 1
1.squash cone is a good main ingredient as an ice
cream cone.
2. The squash cone color presentable enough to the
customer’s satisfaction.
3. I am satisfied with the smell of the squash cone.
4. Squash-flavored ice cream cone will be enjoyed by
everyone.
5. squash Ice cream cone is good.
6. squash ice cream cone appetizing to hear.
7. Squash ice cream cone is healthy to eat.
8. I enjoyed trying out new ice cream cone flavor.
9. The squash cones are unique and innovative
products.
10. The squash cones are a healthy snack option.

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