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

March 2023
 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 texture, flavor, and

acceptance 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 Gender
2. What is the level of acceptability of squash cones from the students of

PWC, consumers, and vendors:

2.1 Color;

2.2 Aroma;

2.3 Taste; and

2.4 Texture

3. Is there significant difference of responses according to the profile

variables?
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, gender, and

occupation. Next it shows the respondents perception towards color aroma,

taste, and the texture. 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, and old 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.

So, for now the goal is to make the product well known and normalize it just like
the straw, it is something that is a daily thing, but still got rich because of a simple

design that was never thought of. So, 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

The researchers made use of descriptive survey method. The

selection of a descriptive research design for the replication study was due to its

usage in the original study by (Hamilton, F et al. 2015). 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, particularly in any

students at Philippine Women’s College of Davao. Philippine Women’s College

of Davao has 2000+ students as of 2023. The participants will be any participants

in Davao city. The map show in Figure 2 is the country of the Philippines, region,

and the specific location of where the study will be conducted. This study will be

conducted in March 2023

 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 random people in Davao City .

This study is a collection of data from 300 participants aged 18 years old and

above, both male and female situated in Philippine Women’s College of Davao.

They are capable to answer the questions present in the study. 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) Neither agree Nor disagree, (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 students, ice cream vendors, and

consumers. 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. Those who sell ice cream food in Davao

City, ice cream food vendors, market vendors, and small company owners, are

included. 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

These are the treatment to be used to complete the

study:
 Mean. To determine the level of locals’ using Kalabasa Cones for

Ice Cream a Quantitative Experimental Study on the Acceptability

Annova. This will use to determine the importance of Kalabasa

Cones for Ice Cream a Quantitative Experimental Study on the Acceptability

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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