Kalinga National High School-Senior High School 1

Bulanao, Tabuk City, Kalinga

The Acceptability of Squash (Curcuribit Maxima) in Making Ice Cream

A Quantitative Research

Submitted by:

Gonnayon, Marjolyn G.

Lastimosa, Nicole

Sawadan, Ancing R.

Tongay, JIyen A.

Group # 8

HE-12

Submitted to:

Lea Queen Manarpaac Tamayao

SY 2024-2025
Kalinga National High School-Senior High School 2
Bulanao, Tabuk City, Kalinga

TABLE OF CONTENTS

Content

Title page………………………………………………………………………………………… 1

Chapter 1

Introduction……………………………………………………………………………………. 2

Background of the Study …………………………………………………………………… 3

Conceptual framework………………………………………………………………………. 4

Research Questions…………………………………………………………………………… 5

Null Hypothesis……………………………………………………………………………….. 5

Scope and Delimitation………………………………………………………………………. 5

Definition of Terms……………………………………………………………………………… 6

Chapter 2

Methodology…………………………………………………………………………………. 7

Research Design……………………………………………………………………………. 8

Locale and Population……………………………………………………………………… 8

Data Gathering Instrument………………………………………………………………… 8

Data Gathering Procedure………………………………………………………………….. 8

Treatment of Data…………………………………………………………………………… 9

Treatment of Data……………………………………………………………………….……..
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Chapter 1

Introduction

Background of the Study

Ice cream is a frozen dessert made from dairy products such as milk and cream combined

with flavorings and sweeteners such as sugar. In some cases, artificial flavorings and colorings are

added instead of natural ingredients. It is considered to be a junk food that children love to eat.

Mostly, they eat this kind of food which is high in sugar and fats, the less they like fresh and natural

foods like fruit and vegetables.

Squash ice cream (Curcuribit Maxima) is a unique and refreshing dessert that combines the

sweetness of the ice cream with the tangy flavor of squash. Squash ice cream also given the rising

consumer interest in healthier dessert alternatives, harnessing the nutritional profile of squash—rich

in vitamins A and C, as well as calcium and iron—can offer a unique approach to ice cream

formulation.

This research is conducted to develop new flavors and textures in ice cream while providing

nutritional benefits and promoting sustainable dessert options using squash (Cucurbita maxima).

The ice cream industry in the Philippines is composed of only a few ice cream companies

who supply ice cream and dairy products in the country. The proliferation of smaller companies

offering lower-priced branded products in the market has been snatching sales from major brands of

ice cream resulting the Philippine government to implement Ice Cream Deregulation Law (RA 8479-

M) which is a policy to liberize and deregulates the ice cream industry in order to ensure a truly

competitive market under a regime of fair prices, adequate and continuous supply of

environmentally clean and highquality frozen products.

Squash (curcuribit maxima) commonly known in the Visayan language as kalabasa have

long been used in the Philippines as freshly vegetable. They belong to the plant family that includes
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Bulanao, Tabuk City, Kalinga

melon and cucumber, it also came in many varieties. Some varieties of squash also produce edible

flowers, while others may have a distinct shape color size and flavors, all varieties share some

common characteristics regardless of variety. All parts of squash are edible including the flesh,

seeds and skin or rind like curcuribits, squash is recognized as vitamin a and c, it also contains

calcium, and iron, it has very low calories, ideal to be competent in the diet plan these fleshy

vegetables are protected by hand rind and grown in the country throughout the year. To gain full

nutritional benefit of this of this vegetable, the green skin or rinds must be eaten.

It is usually grown in backyards and it is marketable for its immature fruits. Young shoots,

flowers and seeds.in some places intercropping squash with other crops like corn, sugarcane and

coconut is practiced. (Pears 2004; Saas 1994; Dagoon 2001; Sheperd 2011; Kubo et al, 2010;

Raymund B et. al. 2015).

There are some related studies on proportion and acceptability of ice cream which are

conducted and developed throughout the world using different resources, Aikwaad et. al. 2012,

conducted a study to ascertain the acceptability of ice cream by using coconut powder at different

levels. Ice cream was prepared using different levels of coconut powder i.e. 11(5%), 12 (7%),

13(9%) and 14(11%). The sample 12 was accepted and appreciated due to its smooth and uniform

texture with pleasant mouth feel.

This study benefits various groups. Home economics teachers can learn to use squash in

making ice cream, small business person can learn new recipes using squash, and students can

understand the health benefits of using squash in making ice cream. Additionally, this research

provides valuable information for future researchers interested in effects of squash in making ice

cream.

While previous studies have explored the sensory properties of squash ice cream, there is a

lack of comprehensive study on how the formulation of squash ice cream, including the amount of

squash used, the additional of ingredients, and the proportion method affects consumer

acceptance.
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Research Objective

To determine the ideal formulation for squash ice cream by evaluating ingredients ratios,

sweetness levels, and flavor balance to enhance consumer acceptability.

Research Questions

1. Is there a possibility to achieve an ideal flavor balance in squash ice cream by adjusting

ingredients ratio?

2. Is there a significance difference in the acceptability of squash ice cream when adjusting

the sweetness level?

3. Is there a significance difference in the acceptability of squash cream when varying the

proportional of squash?

Null Hypothesis

1. There is significance difference in the acceptability of squash ice cream when varying

the ratio of squash to other ingredients.

2. There is significance difference in the acceptability of squash ice cream when

adjusting the sweetness level.

3. There is significance difference in the acceptability of squash cream when varying the

proportional of squash.

Conceptual Framework

The table below present the paradigm of the study, it shows the flow of the input-output.

INPUT PROCESS OUTPUT

Squash ice
cream process Quality of
squash ice
Squash
Ingredients cream
ratio
Treatments
Consumers
Aroma,texture,
acceptability
taste

Scope and Delimitation

This study is conducted to evaluate the acceptability of squash in making ice cream. The

researchers will determine the acceptability level by conducting a survey to test the ice cream made

from squash. The survey will be conducted Kalinga National High School. With the respondents of

25 individuals.

Definition of Terms

Acceptability- refers to the perception and satisfaction of consumers regarding the

palatability

Appearance- visual phenomenon such as color, gloss, shape, texture, shininess, and haze

Artificial flavoring- ingredients or foods created to imitate nature, such as certain colorings or

flavors.

Consumers- the participants or respondents

Dairy Products- Kinds of food that are obtained primarily from or contain milk mammals.

Establish- to widely known and conducted

Formulation- a mixture of ingredients prepared in a certain way and used for a specific

purpose.
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Gallon- a unit of liquid or dry capacity equal to 4.55 litters, a large volume of something.

Ingredients ratio- a fixed proportion of ingredients to one another.

Sherbet- a frozen dessert made with sweetened fruit juice or pure typically containing milk or cream,

with egg white or gelatin often added.

Optimal- most desirable or satisfactory

Chapter 2

Methodology

Research design

The researchers used experimental design in gathering the data and information in completing the

study. Experimental research design is a framework of protocols and procedures created to conduct

experimental research with a scientific approach using two sets of variables. Herein, the first set of

variables acts as a constant, used to measure the differences of the second set (Shutika Sirilila et.

al.)

Experimental design aims to describe and explain the variation of information under conditions that

are hypothesized to reflect the variation. This approach is particularly suitable for this study, as it

aims to determine the optimal formulation levels of squash ice cream by evaluating ingredient ratios,

sweetness levels, and flavor balance.

Locale and Population of the Study

The researchers conducted this study at Kalinga National High School, with the respondents of 25

individuals. To determine the acceptability level, an evaluation sheet is used based from the score

of the respondents. The researchers also test the texture of squash ice cream so as with its quality.

Using a random sampling method, the researchers let the 25 consumers taste the ice cream made

with squash. This sampling method is appropriate in this study because the researchers will divide

first the population into mutually exclusive subgroups and then recruit sample units until the quota

was reach.

Data Gathering Instrument

The researchers used a sensory evaluation questionnaire to gather data on the participants’

perception of the products in terms of aroma, appearance, palatability, texture, consistency. The

following ingredients and materials used in making squash ice cream:

Ingredients:

Squash -main ingredient in making ice cream

This
is licensed
Photo under
by Unknown
CC BY-NC-ND
Author

Condensed milk- it enhances the creaminess and sweetness

Evaporated milk All Purpose Cream

Cinnamon
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Materials:

Pot- used to boil the squash potato smasher- used to mash the squash

Hand mixer- used for mixing the ingredients

Measuring tools- Used to measure the exact amount of taro that will be add to the 3

treatments.
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Data Gathering Procedure

The researchers made squash ice cream as samples for the HE-12 consumers in Kalinga National

High School. The researchers made four different formulations to test which formulation is suitable

in making squash ice cream. The researchers let 25 consumers taste the 4 different samples and

allowed them to choose which was better according to its palatability, and sweetness level. After

making the squash ice cream, the researchers started to distribute the evaluation form to be

answered by the consumers after they tasted the ice cream made out of squash, the researchers

will collect and tally the results of the study.

Treatment of Data

Treatment 1 treatment 2 Treatment 3 treatment 4

5 cups squash 5 cups squash 5 cups squash 5 cups squash

2 cup APC 2 ½ cup APC 3 cup APC 2 ½ cup APC

1 ½ cup condensed 2 cups condensed 2 ½ cup condensed milk 2 cups condensed

milk milk 1 ½ cup evaporated milk milk

1 ½ cup evaporated 2 cup evaporated 2 teaspoon cinnamon 2 cup evaporated

milk milk milk

2 teaspoon 2 teaspoon 2 teaspoon

cinnamon cinnamon cinnamon

Be sure to taste each which formulation is suitable in making squash ice cream, the evaluation form

will be used below;

Sensory 5 4 3 2 1

Characteristics

Aroma

Appearance

Palatability

Texture

Sweetness

1 = Strongly Dislike 2 = Dislike 3 = Neutral 4 = Like 5 = Strongly Like

Be sure to taste each which formulation is suitable in making squash ice cream, the evaluation form

will be used below;

Criteria 1 2 3 4 5

Sweetness

texture

aroma

flavor

Mouthfeel
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Overall

satisfaction

(1) formulation 1 (2) formulation 2 (3) formulation 3 (4) formulation 4 (5) formulation 5