CHAPTER I

Introduction

Every Filipino loves to eat. They mostly consume bread in the morning with tea

or during break time. They also have specialties in preparing nutritious food, not

merely to satisfy hunger but to provide essential nutrients for the body. This ensures

adequate nourishment necessary for growth, maintenance, and repair of cells and

tissues. The necessity for good health plays a crucial role in selecting a nutritionally

balanced diet, reflecting not only the physical state of an individual but also their

general attitude toward work, play, and life itself. Proper nourishment promotes a

sense of well-being.

Nutrition is a critical aspect of health and development. Better nutrition is

associated with improved infant, child, and maternal health, stronger immune

systems, safer pregnancy and childbirth, a lower risk of non-communicable diseases

(such as diabetes and cardiovascular conditions), and increased longevity. The

concept that “healthy children learn better” is empirically supported and well-

accepted (Basch, 2010). Multiple studies have confirmed that health benefits are

linked to physical activity, including improved cardiovascular and muscular fitness,

stronger bones, and better overall health when combined with a nutritious diet.

Thus, it is essential to introduce healthy foods like squash into children’s diets.

Squash 'Golden Delicious' (Cucurbita maxima), also known as kalabasa, is a highly

rewarding vegetable crop capable of producing a bountiful harvest with minimal

effort. It is ready for harvest as early as 80 days after sowing, when the fruit surface

hardens and develops a powdery, whitish substance. The antioxidants in squash play a

vital role in reducing oxidative stress, which may help prevent cancer. Its vitamin C
and beta-carotene content may slow the progression of macular degeneration and

reduce the risk of vision loss.

Squash is low in calories, high in vitamins C and A, a good source of magnesium,

high in fiber, and cholesterol-free. It supports weight loss, improves breathing due to

its magnesium and vitamin content, and helps reduce high blood pressure.

Additionally, it aids in preventing osteoporosis, cataracts, and certain cancers while

reducing the risk of heart attacks and strokes.

The purpose of this study is to examine the sensory attributes and nutritional

composition of squash bread. Understanding the potential benefits and challenges of

incorporating squash into bread could provide valuable insights for the food industry

in developing more nutritious and healthier snacks.

Background of the Study

Cucurbita maxima is rich in essential nutrients such as vitamins A and C, beta-

carotene, lutein, and zeaxanthin, which are found in kabocha, commonly known as

"kalabasa" or squash. While squash is typically cooked in a variety of dishes, have we

ever considered bread made from squash? Many types of bread are available in the

market, but kalabasa bread stands out as a unique, nutritious, and delicious option that

could appeal to a wide range of consumers, particularly children.

Bread, in all its forms, is one of the most widely consumed foods in the world. It

serves as a significant source of carbohydrates and is valued for its portability and

compactness, factors that have contributed to its integral role in human diets for

thousands of years. Research suggests that humans began baking bread at least 30,000
years ago (Lohman, 2012). What if the bread we typically consume could be made

both healthier and more delicious?

Kalabasa bread, or squash bread, offers a promising alternative by providing

essential vitamins and nutrients, setting it apart from other types of bread available in

the market. Students at Isabela State University Main Campus are often inclined

toward consuming unhealthy snacks such as oily foods, street foods, and junk food.

This study aims to innovate a healthier snack made from squash (Cucurbita maxima)

to address this dietary gap.

Squash is commonly found in local markets due to its availability and

affordability. Incorporating squash into bread could enhance its nutritional value

while raising public awareness about the health benefits of squash. As consumer

interest in nutritious products continues to grow, kalabasa bread has the potential to

become a leading product in the market.

Additionally, the simplicity of the production process, which requires minimal

materials readily available locally, makes squash bread an accessible and practical

option for home baking. This product can be marketed as a value-added, nutritious,

and affordable food item. By formalizing brand perception, this study aims to capture

the interest of buyers and consumers through a unique bread variant whose main

ingredient is squash. This product is especially suitable for vegetarians and health-

conscious individuals seeking healthier snack alternatives.

Statement of the Problem

This study aims to determine the sensory acceptability of squash (Cucurbita

maxima) bread in the municipality of Echague, Isabela. Specifically, it seeks to

answer the following questions:

1. What is the process involved in preparing kalabasa bread?

2. What is the level of acceptability of kalabasa bread in terms of appearance,

aroma, and texture?

3. Are there significant differences in the level of acceptability of the sensory

characteristics of kalabasa bread when grouped according to age and gender?

Objectives of the Study

The primary objective of this study is to assess the sensory characteristics of

squash (kalabasa) bread. Specifically, it aims to:

1. Determine the method for preparing kalabasa bread.

2. Evaluate the sensory characteristics of kalabasa bread in terms of taste, color,

texture, and overall acceptability.

3. Identify significant differences in the sensory acceptability of kalabasa bread

when grouped according to age and gender.

Significance of the Study

The findings of this study will be of great value to the following:

TO YOUNG CHILDREN. This study will encourage young children to make

healthier food choices by introducing squash bread as a nutritious snack option.

TO STUDENTS. The study will benefit students, particularly those pursuing

hospitality management, culinary arts, or food-related fields. Exploring the sensory

acceptability of squash bread will provide insights into the production process,

customer preferences, and the use of locally sourced ingredients. It will help students

develop their skills and knowledge in nutrition, food preparation, and product

development.

TO FUTURE RESEACHERS. This study can serve as a guide, reference, or basis

for future researchers conducting similar studies related to food innovation, sensory

evaluation, or nutrition-based product development.

TO ENTREPRENEUR. The study aims to support entrepreneurs by identifying

innovative production methods, quality control measures, and value-added

opportunities, such as creating naturally enriched squash bread for commercial

purposes.

TO FARMERS. Squash production offers farmers potential economic benefits by

enabling them to make informed decisions about crop selection and diversification,

ultimately helping to increase their income through value-added agricultural products.

Scope and Delimitation of the Study

This research aims to determine the acceptability of squash bread and identify

any noticeable differences in its levels of acceptance among respondents.

The study involved 100 respondents composed of students, faculty, and staff from

the College of Business, Accountancy, and Public Administration (CBAPA) at Isabela

State University-Echague Campus, including both young and adult participants. The

research was conducted during the first semester of the Academic Year 2024-2025.

The study focused solely on evaluating the sensory acceptability of squash bread.

It did not include market viability testing, product formulation analysis, histamine

content measurement, microbiological evaluation, or nutritional composition

assessment.
Definition of Terms

For better and clearer understanding of the study, the following terms were

operationally defined:

Acceptability- It refers to Slightly Desirable to Desirable in odor and flavor, golden

in color, and super fluffy in texture that everyone can easily like it.

Cleaning- It refers to the process of removing unwanted substances, such as dirt,

infectious agents, it can help prevent sickness, helps us to improve eye sight , cancer,

and improve our heart and other impurities from an object or environment.

Variety- a thing which differs in some way from others of the same general class or

sort; a type.

Vegetarian- a person who does not eat meat, and sometimes other animal products,

especially for moral, religious, or health reasons

Nutritional- relating to the process of providing or obtaining the food necessary for

health and growth.

Antioxidants- a substance that inhibits oxidation, especially one used to counteract

the deterioration of stored food products.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter provides a comprehensive review of the literature and studies that

are relevant to the current research. It serves as the contextual framework for

examining previous research related to this study and creating a synthesis based on

the cited sources.

Local Study

Nutrition Benefits of Squash bread

As stated by Boñaga, J. L., et al. (2019), the high fiber content of squash makes it

an excellent ingredient for developing functional foods, such as bakery products and

snacks. The high fiber content of squash also makes it an excellent choice for

individuals looking to increase their fiber intake and support digestive health.

According to Herrera, G., et al. (2020), squash (Cucurbita Maxima) is a rich

source of beta-carotene, a precursor to vitamin A. This natural pigment can be

extracted and utilized as a food coloring, offering a safer and more sustainable

alternative to synthetic colorings. The use of beta-carotene as a food coloring can

enhance the nutritional value of food products, while also providing a more appealing

appearance. Additionally, the use of natural pigments can help reduce the

environmental impact of food production.

As observed by Candelaria, S., et al. (2020), the high-water content of squash

makes it an ideal ingredient for creating low-calorie foods, such as breads and

pastries. The high-water content of squash also makes it an excellent choice for

individuals looking to increase their hydration levels and support overall health.

As explained by Valencerina, R. (2018), the anti-inflammatory properties of

squash make it an effective ingredient for creating functional foods that can help
manage chronic diseases. The anti-inflammatory properties of squash make it an

excellent choice for individuals looking to reduce inflammation and improve overall

health.

As stated by Alcaide, K. M. P., et al. (2022), the carbohydrates present in squash

can be used to produce biofuels, such as ethanol and biodiesel. Biofuels are an

alternative energy source that can help reduce greenhouse gas emissions and

dependence on fossil fuels. The use of biofuels from squash can help reduce the

environmental impact of transportation and energy production, while also providing a

more sustainable and renewable energy source.

According to Mercadal, E., et al. (2022), Squash (Cucurbita maxima) is a rich

source of vitamins, minerals, and antioxidants, making it an ideal ingredient for

creating healthy food products like bread and pastries. This unique combination of

nutrients makes squash an excellent choice for bakers and food manufacturers looking

to create products that are both delicious and nutritious.

As reported by Buaya, M. J. D., et al. (2023), the antioxidant properties of squash

have been found to be effective in preventing the oxidation of edible oils. This

property makes squash a potential ingredient for food products that require extended

shelf life, such as baked goods and snacks. The antioxidant properties of squash can

help prevent the formation of off-flavors and off-odors in food products, while also

reducing the risk of oxidation-related health problems.

Natural Compound of Squad Bread

As examined by Gragasin, P., et al. (2020), squash can be used as a natural source

of pectin, a widely used gelling agent in food products. Pectin is commonly used in

jams and pastries to provide structure and texture, and squash can be used as an

alternative to commercial pectin sources. The use of natural pectin from squash can
help reduce the environmental impact of food production, while also providing a more

sustainable and cost-effective option for food manufacturers.

As observed by Charles, F. S. T., et al. (2020), squash can be used as a natural

source of citric acid, which is commonly used as a preservative in food products.

Citric acid is naturally present in squash, and it can be extracted and used as a

replacement for synthetic preservatives. The use of natural citric acid from squash can

help reduce the environmental impact of food production, while also providing a more

sustainable and healthier option for consumers.

As per Sanchez, M. G. (2021), squash can be used as a natural thickening agent in

soups, sauces, and dressings, reducing the need for artificial thickeners. This not only

reduces the amount of artificial ingredients in food products but also provides a more

natural and authentic flavor profile.

As explained by Antiola, J. K., et al. (2022), squash contains a significant amount

of starch, which can be extracted and used as a thickening agent in various food

products. The starch content of squash can be used to improve the texture and

consistency of soups, breads, and other baked goods. This natural thickening agent

can also help reduce the number of added sugars and preservatives in food products,

making them healthier and more sustainable options.

As examined by Solomon, J., et al. (2023), squash can be used as a natural

sweetener in place of refined sugar, making it an attractive option for health-

conscious consumers. The natural sweetness of squash also makes it an excellent

choice for individuals looking to reduce their sugar intake and support digestive

health.

As explained by Gomez et al., 2002: Elleuchet al., 2011. Dietary fibre additions,

in general, had pronounced effects on dough properties yielding higher water

absorption, mixing tolerance and tenacity, and smaller extensibility in comparison

with those obtained without fibre addition.

This confirms the findings of Eriksson (2013) who observed a significant increase

in density of bread produced from different variety of cassava flour The bread loaf

showed a significant increase in weight, height, and diameter with increased in

pumpkin seed milk. Higher loaf weight and volume are desired by bakers on bread at

the addition of different substitutes.

According to Borro 2016. This study utilized quasi-experimental research to

determine the acceptability level of squash cake among respondents as to general

acceptability, appearance, taste, color and texture. Quasi-experimental research is an

experimental study used to estimate the causal impact of an intervention on its target

population. It is a form of research where the investigator has no control over the

independent variable but has power over how the dependent variable is measured. It

was designed in which evaluators manipulate and control one independent variable

for the variation concomitant to the manipulation of the dependent variable. In this

study, the squash mixture was prepared, and the amount of squash was added in

different proportions as variations A- no squash, B- 120 grams grated squash, C- 240

grams grated squash and D-380 grams grated squash.

Foreign Study

Squash Natural Compounds

As specified by Liem, D.G. & Russell, C. (2019), squash can be used as a natural

preservative in food products, reducing the need for synthetic preservatives. The

natural preservative properties of squash make it an excellent choice for individuals

looking to reduce their exposure to synthetic chemicals and support overall health.

As revealed by Broyles, A. (2020), squash can be used as a natural emulsifier in

food products, reducing the need for artificial emulsifiers. The natural emulsifier

properties of squash make it an excellent choice for individuals looking to reduce

their exposure to synthetic chemicals and support overall healthy

As elaborated by Enneb, S., et al. (2020), the antimicrobial properties of squash

have been found to be effective against common foodborne pathogens. This property

makes squash a potential ingredient for food preservation, helping to prevent spoilage

and contamination of food products. The use of natural antimicrobial agents from

squash can help reduce the environmental impact of food production, while also

providing a more sustainable and healthier option for consumers.

As explained by Li, Y., et al. (2021), the antioxidant properties of squash have

been found to be effective in preventing the browning of fruits and vegetables when

they are cut or processed. This property makes squash a potential ingredient for fresh-

cut produce products, helping to extend their shelf life and maintain their nutritional

value. The use of natural antioxidants from squash can help reduce waste and improve

public health by providing fresher produce options for consumers.

As per Niethammer, C. J. (2021), the potential of squash to create value-added

food products is significant, with opportunities for development of new and

innovative products that meet the growing demand for healthy and sustainable food
options. The versatility of squash makes it an excellent choice for food manufacturers

looking to create new and innovative products that meet the growing demand for

healthy and sustainable food options.

As per Yuan, T., et al. (2022), squash can be used as a natural source of xanthan

gum, a commonly used thickening agent in food products. Xanthan gum is naturally

present in squash, and it can be extracted and used as a replacement for commercial

xanthan gum sources. The use of natural xanthan gum from squash can help reduce

the environmental impact of food production, while also providing a more sustainable

and cost-effective option for food manufacturers.

As per M.F. de Escalada Pla et al., (2013) consider that these events could lead to

higher stabilisation of the gas cell wall produced in the dough during fermentation and

to a better gas retention during baking, resulting in greater particle size [1,12,17].

According to Noor Aziah A.A. et. al. (2009), reported that pulp pumpkin flour

has oil holding capacity (OHC) which was significantly different from the OHC of the

wheat flour. Food materials having high WHC and OHC can act as functional

ingredients. Modification of viscosity and texture in formulated food can be achieved

by adding ingredients with high water holding capacity, and the resulting changes are

attributed to the gelling, bulking, and thickening effects. On the other hand,

ingredients with high OHC play an important role in stabilizing food systems with

high fat content and can act as emulsifiers [18]. Emulsifiers in bakery products

function primarily to strengthen gluten gluten interaction, to promote formation of

protein-starch complex and to improve aeration.

According to Norfezah, Hardacre and Brennan, 2011 and Aziah et al., 2011.

There have been studies on the use of SE in extruded snacks and some have included
SE together with squash mesocarp to make flour for food formulations and used to

make cookies.

Squash Nutrition Benefits

As explored by Armesto, J., et al. (2020), squash can be used as a natural source

of fiber, which can be used to improve the texture and nutritional value of baked

goods. Fiber is an essential nutrient that is commonly found in foods such as fruits,

vegetables, and whole grains. The use of natural fiber from squash can help improve

digestion and bowel health, while also providing a more sustainable and healthier

option for consumers.

As specified by Inocent, G., et al. (2021), the vitamin A content of squash can be

utilized to produce natural vitamin A supplements. Vitamin A is essential for human

health, and it is commonly found in foods such as sweet potatoes and carrots. The use

of natural vitamin A supplements from squash can help reduce the environmental

impact of food production, while also providing a more sustainable and healthier

option for consumers.

As shown by Medelyaeva, A. Y., et al. (2021), the minerals present in squash,

such as potassium and magnesium, can be used to fortify food products like cereals

and snacks. Minerals are essential nutrients that are commonly found in foods such as

fruits, vegetables, and whole grains. The use of natural minerals from squash can help

improve overall health and well-being, while also providing a more sustainable and

healthier option for consumers.

According to Kavasch E. (2022), squash can be used as a natural source of beta-

carotene, a precursor to vitamin A that can help protect against eye diseases and

improve vision. The beta-carotene content of squash makes it an excellent choice for

individuals looking to support eye health and reduce their risk of chronic diseases.
 As shown by Mukherjee, P., et al. (2023), squash can be used as a natural source

of pectin, a gelling agent that can be used to create low-calorie and low-fat food

products like breads and pastries. The pectin content of squash makes it an excellent

choice for individuals looking to reduce their calorie intake and support overall

health.

As explored by Zoon, J., et al. (2016), the antioxidant properties of squash make

it an effective ingredient for creating functional foods that can help protect against

oxidative stress and cell damage. The antioxidant properties of squash make it an

excellent choice for individuals looking to reduce their risk of chronic diseases and

support overall health.

According to Food and Agriculture Organization of the United Nations, 2014,

Squash, known in Colombia as ahuyama, is a vegetable native to tropical and

subtropical areas of the world (Yadav et al., 2010). This vegetable is cultivated in

large numbers in countries such as India, China, Mexico, and Argentina

As per Kulczynski, B. & Gramza- Michatowska,A.,2019, Particularly in the

American continent, humans have domesticated five species: Cucurbita maxima,

Cucurbita moschata, Cucurbita pepo, Cucurbita argyrosperma ex mixta, and

Cucurbita ficifolia. Cucurbita maxima stands out because of its high antioxidant

content of carotenes and other substances capable of neutralizing free radicals to

inhibit degenerative diseases such as cancer

As explored by Kim et al.,2012;Lima et al., 2021, The squash epicarp (SE)

represents approximately 12% of the total weight of the fruit and its nutritional value

is even higher than that reported for the mesocarp due to its higher content of amino

acids, such as alanine, aspartic acid, glycine, histidine, isoleucine, lysine, methionine,
phenylalanine, proline, serine, threonine, and valine. In addition, sE contains a-

tocopherol, ß-carotene, and B-cryptoxanthin.

As explored by Lewis 2015, The great thing about squash, besides its varieties,

versatility and delicious flavor, is its nutritional content. Nutrients are what make a

food healthful, and squash, regardless of variety, has plenty. The most important

squash nutrients are vitamin A, vitamin C and potassium. Most squash varietals

contain plenty of these three in a 1-cup serving, and they are all essential nutrients.

Essential nutrients cannot be manufactured by our bodies.

According to Abba 2017 Apart from its culinary uses, some varieties of squash

are used for cleansing purposes. Some contain saponin, which can be used as a soap,

shampoo, and bleach. As folk remedies, the Native Americans have used pumpkin to

treat intestinal worms and urinary ailments for many years. In China, it has been used

in their traditional medicine for the treatment of schistosomiasis, and expulsion of

tape worms. The folk healers in Mexico use a variety of squash to lower blood sugar

level.
Conceptual Framework

This part presents the theoretical framework of the study assessing the acceptability

of squash bread.
Synthesis of the Study

The previous studies and literature reviewed contributed to a deeper

understanding of the concept behind this experiment. As discussed, factors such as

color, texture, aroma, and taste play a significant role in determining the overall

sensory acceptability of squash bread.

Relevant research has been organized into specific subtopics to highlight essential

features and qualities related to squash bread production. These findings have been

synthesized to create a comprehensive framework for assessing its sensory

characteristics.

The related studies consistently emphasize that the sensory attributes of color,

texture, aroma, and taste collectively influence the general acceptability of squash

bread. These factors were considered crucial benchmarks in evaluating the product's

potential as a nutritious and appealing food option.

Hypothesis of the Study

There is no significant effect on the level of acceptability of the sensory

characteristics of Kalabasa Bread by the different treatments.

There is a significant effect on the level of acceptability of the sensory

characteristics of Kalabasa Bread by the different treatments.

 CHAPTER 3

RESEARCH METHODOLOGY

Research Design

This study employs the experimental method, which involves collecting and

analyzing data on the potential of squash as an ingredient for bread. The evaluation

focuses on its sensory characteristics, including appearance, aroma, color, taste,

texture, and overall acceptability.

The findings from this study serve as a guide in the preparation and development

of squash bread.

Selection of Washing the Boiling

Squash Squash

Mixing wet and Measuring of Mashing

dry Ingredients Ingredients

Kneed and rise Pre- heat oven Bake

the dough

Figure 2 Flowchart for Squash Bread Preparation.

Sensory Evaluation

The gathered data will be analyzed using the Analysis of Variance Randomize

Complete Block Design (RCBD). Three treatments will be used in the study.

Ingredients

This study made use of the following ingredients.

The squash measurement and ingredients are shown in the table.

Table 1. Proportion of ingredients used in the preparation of Squash Bread.

Treatment 0

Quantity Item Description

0 Squash Kabocha squash/japanese

squash

360g Flour Bread Flour

5.69g Yeast Dry Yeast

Treatment 1
118ml Evaporated milk Luke warm milk
Boiled And Grated Method
59 ml water Luke warm
Quantity Item Description
140 g Sugar White granulated
240 g Squash Kabocha squash/japanese
5 ml Oil Vegetable oil
squash
10ml Butter Unsalted
360g Flour Bread Flour

5.69g Yeast Dry Yeast

118ml Evaporated milk Luke warm milk

59 ml water Luke warm

140 g Sugar White granulated

5 ml Oil Vegetable oil

10ml Butter Unsalted

Treatment1 Boiled & Grated method Pre heat Oven 180 c for 25 minutes Boil the

squash needed and grate it. In a large Bowl, Combine all Dry ingredients in their

proper measurements In a separte bowl, combine all wet ingredient. Activate yeast by

combining sugar with milk and yeast. combine all ingredients and knead until it

became elastic Grease the pan and prepare for proofing. Use the punch method and

put it on the loaf pan put and egg wash Bake for an hour in 200 C

Treatment 2

Grated Squash Method

Quantity Item Description

360g Squash Kabocha squash/japanese

squash

240g Flour Bread Flour

5.69g Yeast Dry Yeast

118ml Evaporated milk Luke warm milk

59 ml water Luke warm

140 g Sugar White granulated

5 ml Oil Vegetable oil

10ml Butter Unsalted

Treatment 2

Grated method Pre heat Oven 180 c for 25 minutes Grate the squash needed. In a

large Bowl, Combine all Dry ingredients in their proper measurements In a separate

bowl, combine all wet ingredient. Activate yeast by combining sugar with milk and

yeast. combine all ingredients and knead until it became elastic Grease the pan and

prepare for proofing. Use the punch method and put it on the loaf pan put and egg

wash Bake for an hour in 200 C

Treatment 3

Boiled And Mashed Method.

Quantity Item Description

360g Squash Kabocha squash/japanese

squash

360g Flour Bread Flour

5.69g Yeast Dry Yeast

118ml Evaporated milk Luke warm milk

59 ml water Luke warm

140 g Sugar White granulated

5 ml Oil Vegetable oil

10ml Butter Unsalted

Treatment 3

Boiled & Mashed Method Pre heat Oven 180 c for 25 minutes Boiled and mash the

squash needed. In a large Bowl, Combine all Dry ingredients in their proper

measurements In a separte bowl, combine all wet ingredient. Activate yeast by

combining sugar with milk and yeast. combine all ingredients and knead until it

became elastic Grease the pan and prepare for proofing. Use the punch method and

put it on the loaf pan put and egg wash Bake for an hour in 140-150 c

Respondents and Sampling Procedures

Sensory evaluation was used to determine the acceptability of the experimental

product in terms color, appearance, aroma, taste/flavor, texture, and general

acceptability. The instrument used for data gathering was a scale sheet using 5- Point

Hedonic Scale Sensory Evaluation. It is the most appropriate method because of its

sustainability in measuring product acceptability. A sensory panel was composed of

50 (Fifty) individuals, the qualification of the panelist was 50 students at College of

Business, Accountancy, and Public Administration (CBAPA).

They were also screened to be non-smokers, not liquor drinkers, and good health

during sensory evaluation. The treatment samples were prepared, coded and was

subjected to sensory evaluation by the panelist. The panelist evaluated keenly and

rated the treatment samples as to their color/appearance/taste, flavor/aroma/texture

and general acceptability following the 5-point Hedonic point Scale ratings. They
were also instructed to drink water before and after tasting each sample to rinse their

mouth before tasting the next sample to avoid combination of taste.

DATA GATHERING INSTRUMENT

The 5-point hedonic scale was to determine and describe the level of likeness or

dis likeness of the recipe.This is presented below:

SCALE RANGE DESCRIPTION

5 4.5-5.0 Like Very Much

4 3.5-4.49 Liked Moderately

3 2.5-3.49 Neither Liked nor Disliked

2 1.5-2.49 Disliked Moderately

1 1.0-1.49 Dislike Very Much

Data Gathering Procedure

The researcher followed some procedures in data accumulation to organize the

gathering of data needed in the study. The researcher made a permission letter
requesting to conduct the research from their research adviser. Upon the approval of

the permission letter sign by the researcher’s adviser and dean.

Data Analysis

Sensory evaluation was used to determine the acceptability of the experimental

product in terms of color, appearance, aroma, taste/flavor, texture, and general

acceptability.

The instrument used for data gathering was a scale sheet using 5-Point

Hedonic Scale Sensory Evaluation. It is the most appropriate method because of its

sustainability in measuring product acceptability.

A sensory panel was composed of fifty (50) individuals, the qualification of

the panelist was 50 students of College of Business Accountancy and Public

Administration. They were also screened to be non-smokers, not liquor drinkers, and

good health during sensory evaluation.

The treatment samples were prepared, coded and was subjected to sensory

evaluation by the panelist. The panelist evaluated keenly and rated the treatment

samples as to their color/appearance/taste, flavor/aroma/texture and general

acceptability following the 5-point Hedonic point Scale ratings.

They were also instructed to drink water before and after tasting each sample

to rinse their mouth before tasting the next sample to avoid combination of taste.

STATISTICAL TREATMENT OF DATA

 Descriptive statistics were employed to present and interpret the gathered data.

Simple frequency and percentage counts were used to describe the respondents'

demographic profiles.

To determine the extent of respondents' acceptance, a 5-point Hedonic scale was

utilized to evaluate their responses based on sensory characteristics of the squash

bread they tasted.

The Shapiro-Wilk test was applied to determine significant differences in the

level of acceptability of the sensory characteristics of squash bread when grouped

according to different treatments. This statistical approach ensured the reliability and

validity of the study’s findings.

A. Percentage

Formula:

Frequency count and percentage = f/N x 100

f= total frequency

N= total number of respondents

100= constant value

For ranking of the response, frequency count, average, analysis of variance, and

independent t-test are used.

Average Weighted Mean

Formula:

WM= fx

To determine the extent of respondents' acceptance, a 9-point Hedonic scale was

employed to evaluate their responses based on the sensory characteristics of the

squash bread they tasted.

To determine significant differences in the level of acceptability of the sensory

characteristics of squash bread when grouped according to different treatments, the

Analysis of Variance (ANOVA) test was applied. This statistical method ensured

accurate and meaningful analysis of the data collected.

Experimental Design

The gathered data will be analyzed using the Analysis of Variance

Randomized

Complete Block Design (RCBD).Four treatments will be used in the

study.

T0-(control) no squash was used

T1-360g of squash,360g of flour

T2-360g of squash,240 g of flour

T3-240g of squash,360 g of flour

STATISTICAL TOOL USED.

Shapiro-Wilk Test - The Shapiro-Wilk test is a statistical hypothesis test used to

determine if a sample has been generated from a normal distribution. If the p-value is

low, the null hypothesis that the sample comes from a normal distribution is rejected.

This test is commonly applied after creating data visualizations, such as histograms or

Q-Q plots, to assess the normality of a data set. It is an essential tool in statistical

analysis and a valuable resource in data science.

In this study, the Shapiro-Wilk test was performed to evaluate the normality of

appearance, aroma, color, texture, taste, and overall acceptability ratings. Results

indicated that the distribution significantly deviated from normality, as all p-values or

significance values were less than .05 (see Appendix #). This finding suggested that

non-parametric tests should be applied for further analysis.

Non-parametric Tests

Kruskal-Wallis H Test. The Kruskal-Wallis H test was employed to determine

significant differences in sensory acceptability based on respondents' age.

Mann-Whitney U Test. The Mann-Whitney U test was used to evaluate significant

differences in sensory acceptability based on respondents' gender.

Mean. This test was used to describe how the sensory characteristics were rated by

the respondents.
 CHAPTER IV

RESULTS AND DISCUSSION

This chapter presents the results and findings of the study in accordance with

the stated objectives. The data were collected using a 5-point hedonic scale through

sensory evaluation, focusing on key attributes such as appearance, aroma, color,

texture, taste, and overall acceptability.

Statistical tools were applied to interpret the results and determine significant

differences based on respondents' age and gender.

Table 1. Frequency and Percentage Distribution of Respondents in terms of their Age

and Sex
Demographic Category Frequency Percentage

Profile 17 Years Old 1 2.0

18 Years Old 4 8.0

19 Years Old 6 12.0

20 Years Old 22 44.0

21 Years Old 9 18.0

22 Years Old 6 12.0

23 Years Old 1 2.0

24 Years Old 1 2.0

Sex Male 14 28.0

Female 36 72.0

Table 1 presents the demographic profile of respondents, consisting of 50

students from the College of Business, Accountancy, and Public Administration

(CBAPA) at Isabela State University Echague Campus, categorized by age and

gender.

In terms of age, the majority of respondents were 20 years old, comprising 22

respondents (44%), while the least represented ages were 17, 23, and 24 years old,

each with only 1 respondent (2%).

Regarding gender, most respondents were female, totaling 36 (72%), while male

respondents accounted for 14 (28%).

 These findings indicate that the respondents were predominantly young adults,

with a higher representation of females.

Table 2. Computed mean of squash bread in terms of appearance, aroma, color,

texture,taste and general acceptability.

Table 2 presents the sensory evaluation scores of squash bread for treatments T1, T2,

and T3. Among these, T3 achieved the highest mean score of 4.77, corresponding to

the descriptive rating of "Liked Very Much," as perceived by the respondents. This

was followed by T2 with a mean score of 3.81 and T1 with a mean score of 3.56.
Table 3. Differences in the level of acceptability of the sensory characteristics of

squash bread when group according to Age.

Note: H=kruskal-wallis H statistic and SIGNIFICANCE LEVEL (Sig.)-Represents P-

value

Table 3 displays the level of acceptability of squash bread based on respondents'

ages (17-24). Results show that age did not significantly affect sensory characteristics.

In terms of appearance, T1 received the highest score with an H-value of 7.47 and a

P-value of 0.38, indicating no significant difference.

For aroma, T3 obtained the highest score with an H-value of 11.50 and a P-value

of 0.12, which is also not significant. Regarding color, T2 received the highest score

with an H-value of 5.83 and a P-value of 0.56, indicating no significant difference.

 In terms of texture, T1 scored highest with an H-value of 10.72 and a P-value of

0.15, showing no significant difference. Taste was highest for T2 with an H-value of

12.49 and a P-value of 0.09, indicating no significant variation. Lastly, for general

acceptability, T2 obtained the highest score with an H-value of 9.62 and a P-value of

0.21, indicating no significant difference.

These findings conclude that the differences in the level of acceptability of

squash bread (Cucurbita maxima) based on age are not statistically significant,

leading to the acceptance of the null hypothesis.

Table 4. Differences in the level of acceptability of the sensory characteristics of

squash bread when group according to Gender.

MALE FEMALE
U Sig.
Mean Desc. Mean Desc.

T1 4.31 LM 4.25 LM 212.50 ns

0.59

APPEARANCE T2 3.15 NLND 3.17 LM 230.50 ns

0.93

T3 3.77 LM 4.22 LM 186.50 ns

0.25

AROMA T1 4.15 LM 3.89 LM 200.50 ns

0.41

T2 4.54 LVM 3.67 LM 129.50* 0.01

 T3 3.69 LM 3.78 LM 210.00 ns
0.56

T1 4.15 LM 4.25 LM 205.50 ns

0.48

COLOR T2 3.23 NLND 3.36 LM 199.50 ns

0.39

T3 4.15 LM 4.22 LM 210.50 ns

0.56

T1 4.69 LVM 4.11 LM 166.50 ns

0.09

TEXTURE T2 2.77 NLND 2.92 NLND 197.50 ns

0.36

T3 3.69 LM 4.28 LM 128.00* 0.01

T1 4.85 LVM 4.39 LM 170.50 ns

0.07

TASTE T2 2.23 DM 2.58 NLND 195.00 ns

0.36

T3 4.15 LM 4.03 LM 221.50 ns

0.76

T1 4.92 LVM 4.61 LVM 185.00 ns

0.13

GENERAL ACCEPTABILITY T2 3.54 LM 3.53 LM 223.50 ns

0.79

T3 3.23 NLND 3.83 LM 147.50* 0.04

The table above reveals the significant difference in the level of acceptability

when respondents are grouped according to gender, showing that different genders

perceive the sensory characteristics of squash bread differently.

For appearance, T3 received the highest mean score among male respondents

(4.31), indicating "like moderately," while female respondents had a mean score of

4.22, also indicating "like moderately." This suggests that gender does not have a

significant impact on appearance, with a P-value (sig) of 0.59, indicating that the null

hypothesis is accepted.

In terms of aroma, T2 received a mean score of 4.54 among male respondents,

indicating "like very much," while female respondents had a lower score of 3.67,

indicating "like moderately." This shows that aroma perception is significantly

influenced by gender, with a P-value (sig) of 0.01, leading to the rejection of the null

hypothesis.

Regarding color, T1 received the highest mean score among female respondents

(4.25), indicating "like moderately," while male respondents had a mean score of

4.15, also indicating "like moderately." This suggests that gender does not

significantly affect the perception of color, with a P-value (sig) of 0.56, leading to the

acceptance of the null hypothesis.

For texture, T3 received the highest mean score among male respondents (3.69),

while female respondents had a mean score of 4.28. This shows a significant

difference in texture perception between genders, with a P-value (sig) of 0.01,

resulting in the rejection of the null hypothesis.

In terms of taste, T1 had the highest mean score among male respondents (4.85),

indicating "like very much," while female respondents had a score of 4.39, indicating

"like moderately." The P-value (sig) of 0.07 indicates that the difference in taste

perception between genders is not statistically significant, so the null hypothesis is

accepted.

Finally, for general acceptability, T3 received a mean score of 3.23 among male

respondents, and 3.83 among female respondents, indicating "like moderately" for

both. This difference is significant, with a P-value (sig) of 0.01, leading to the

rejection of the null hypothesis.

The findings show that gender influences the perception of squash bread in terms

of aroma, texture, and general acceptability, with significant differences found at a

0.01 significance level. However, no significant differences were found in terms of

appearance, color, and taste, as the null hypothesis was accepted for these

characteristics.

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the key findings of the research study.

Summary and Conclusion

This study aimed to assess the sensory acceptability of squash (Cucurbita

maxima) bread. A total of fifty (50) respondents from the College of Business

Accountancy and Public Administration at Isabela State University Main Campus

participated in the study. Three different treatments were tested: Treatment 1, with

more flour than squash; Treatment 2, with more squash than flour; and Treatment 3,

which had an equal ratio of squash and flour.

 The survey results showed that the most common age group among respondents

was 20 years old, and the majority of the respondents were female.

In terms of the sensory evaluation of squash bread, the findings indicated that the

different preparation methods did not consistently affect the acceptability scores

across the treatments, leading to the rejection of the null hypothesis. Among the three

treatments, Treatment 3, which had an equal ratio of squash and flour, consistently

received the highest scores in terms of color, aroma, texture, taste, and general

acceptability.

As a result, Treatment 3, with an equal ratio of squash and flour, was the most

preferred in all sensory characteristics, including appearance, aroma, color, texture,

taste, and overall acceptability.

Recommendations

Based on the findings of the study, the researchers made the following

recommendations:

1. Future researchers should evaluate the nutritional content of squash (kalabasa)

bread to determine if it meets acceptability standards in terms of health benefits

and nutrient value.

2. It is recommended to examine similar products already available in the market

and study their demand, market trends, and potential profitability to determine the

marketability of squash bread.

3. A study should be conducted on the impact of different storage methods (e.g.,

refrigeration, freezing) on the quality and nutritional value of squash bread, as

this could affect its shelf life and consumer acceptance.

4. Food hygiene practices must be analyzed and prioritized to ensure the safety,

quality, and sanitary conditions of the finished squash bread products.

5. Future research should explore alternative squash varieties, such as suprema or

butternut squash, and investigate different production methods to create the best

possible version of squash (kalabasa) bread.

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APPENDICES
 QUESTIONNAIRE

SENSORY EVALUATION

NAME OF PRODUCT: SQUASH

Name (optional): _____________________________ Course&Section: ____

Gender: [ ] Male [ ] Female

Age: _____

Date:_______
 INSTRUCTIONS: Please rate the product sample according to your sensory

preferences using the hedonic scale below, 5 as being “liked very much” and “dislike

very much”. Kindly check the row that correspondents to your rating.

LIKED
LIKED VERY LIKED DISLIKED VERY
CRITERIA MODERATEL DISLIKE
MUCH SLIGHTLY MUCH
Y

The Bread are The Bread The Bread The Bread The Bread are

uniformly cut are uniformly are are not not uniformly

and very cut and uniformly uniformly cut and not very
APPEARANCE
attractive attractive cut and cut and not attractive.

moderately really

attractive attractive

Savory Slightly Too Savory Not Savory No aroma at all

AROMA
Savory

White Light brown Medium Brown Dark Brown

COLOR
Brown

Soft Sightly Soft Hard Very Hard Extremely Hard

TEXTURE
and Rough and Rough

Perfect Slightly Smooth Flour is No Taste at All

combination of Combined of Sweetness is stronger

smooth, smooth, Stronger than Smooth

TASTE
sweetness of sweetness of than Flour and

kalabasa and kalabasa and Sweetness

Flour flour

GENERAL Loaf Bread are The Bread The Bread The Bread The Btread are

ACCEPTABILIT Uniformly Cut are uniformly are are not not uniformly
 and very cut and uniformly uniformly cut and not very

attractive. The attractive. cut and cut and not attractive.

aroma is The aroma is moderately really There is no

smooth and slightly attractive. attractive. aroma at all and

sweet and color smooth and The aroma is The aroma the color is Dark

white. The sweet color too smooth is not Brown.

Texture is soft Light brown. and the color smooth and The texture is

and the taste is The texture is is Medium sweet and extremety hard

Y balanced with slightly soft brown. the color is and rough, and

sweetness of and the taste The texture brown. The there is no

kalabasa and is is hard and texture of taste at all,

flour. slightly the Kalabasa kalabasa is

balanced is stronger very hard

with than Flour in and rough,

sweetness of It's taste. and tonger

Kalabasa and than flour.

Flour. .
 CERTIFICATION

This is to certify that the research entitled “Sensory Acceptability of

squash(Cucurbita Maxima) Bread in the Municipality of Echague, Isabela” of

Ms. Florie A. Aggalut, Angelique C. Climaco , Mary Grace F. De Leon, Maria

Graciella V. Gambito, Stefanie Jean M. Laurian, Christian A. Bermudez, Leslie-Ann

L. Ocampo was edited as it’s format organization and content format organization,

grammar, and contents for its improvement.

EMIL M. VERSOSA, LPT

English Critique
DOCUMENTATION
 CURRICULUM VITAE

FLORIE ROSE A. AGGALUT

3306.Calaocan, Alicia, Isabela

0926 898 6645 | [email protected]

PERSONAL INFORMATION

Age 21
Birth Date July 28, 2003

Birthplace Alicia, Isabela

Height 5’2

Weight 45

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Janette A. Aggalut

Fathers’s Name Florencio F. Aggalut

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Dalton Academy

Inc. (JUNIOR-SENIORHIGH SCHOOL)

Magsaysay, Alicia, Isabela |Graduate

2009 - 2015 Alicia South Central School

Magsaysay, Alicia, Isabela |Graduate

CHRISTIAN A. BERMUDEZ

Pangal Sur Echague, Isabela

09553273742 | [email protected]

PERSONAL INFORMATION

Age 22

Birth Date August 10, 2002

Birthplace Pangal Sur Echague, Isabela

Height 5’4

Weight 40

Gender Male

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Rosalyn A. Bermudez

Fathers’s Name Florante N. Bermudez

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Pangal Sur High School

(JUNIOR-SENIORHIGH SCHOOL)

Pangl Sur Echague, Isabela |Graduate

2009 - 2015 Pangal Sur Elementary School

Pangal Sur Echague, Isabela |Graduate

ANGELIQUE C. CLIMACO

3313, San Vicente, Jones, Isabela

09935725373 | [email protected]

PERSONAL INFORMATION

Age 21

Birth Date January 8, 2003

Birthplace San Vicente Jones, Isabela

Height 5’3

Weight 52

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Shirley C. Climaco

Fathers’s Name Richard G. Climaco

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Jones Rural School

Brgy. II Jones Isabela

Graduate

2009 - 2015 San Vicente Elementary School

San Vicente Jones, Isabela |Graduate

MARY GRACE F. DE LEON

3323, SAN JOSE NORTE 2 MALLIG, ISABELA

09350521347 | [email protected]

PERSONAL INFORMATION

Age 22

Birth Date November 17, 2002

Birthplace San Jose Norte 2 Mallig,, Isabela

Height 5’0

Weight 52

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Filipina De Leon

Fathers’s Name Danilo De Leon

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 San Jose National High School

(JUNIOR-SENIORHIGH SCHOOL)

San Jose Norte 2 Mallig, Isabela

Graduate

2009 - 2015 San Jose Norte Elementary School

San Jose Norte 2 Mallig, Isabela |Graduate

MARIA GRACIELLA V. GAMBITO

3308, CENTRO 1, SAN GUILLERMO, ISABELA

09693822145 | [email protected]

PERSONAL INFORMATION

Age 21

Birth Date November 15, 2003

Birthplace Agoo, La Union

Height 5’6

Weight 74

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Marie Grace V. Gambito

Fathers’s Name Mario V. Gambito Jr.

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Cabanatuan National High School

Diamantina, Cabanatuan, Isabela |Graduate

2009 - 2015 LFG Diamantina National High School

Diamantina, Cabanatuan, Isabela |Graduate

STEFANIE JEAN M, LAURIAN

3311, PLARIDEL, SANTIAGO CITY, ISABELA

09852530506 | [email protected]

PERSONAL INFORMATION

Age 21

Birth Date September 22, 2002

Birthplace Santiago City, Isabela

Height 5’2

Weight 81

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Mylen M. Laurian

Fathers’s Name Veranico A, Laurian

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Santiago City National High School

Calaocan Santiago City, Isabela |Graduate

2009 - 2015 Santiago South Central School

Caloacan Santiago City, Isabela |Graduate

LESLIE-ANN L. OCAMPO
Pangal Sur Echague, Isabela

09169842113 | [email protected]

PERSONAL INFORMATION

Age 22

Birth Date January 30, 2002

Birthplace Pangal Sur Echague, Isabela

Height 5’2

Weight 48

Gender Female

Nationality Filipino

Civil Status Single

Religion Roman Catholic

Mother’s Name Ellaine L. Ocampo

Fathers’s Name Leoncio G. Ocampo Jr.

EDUCATIONAL BACKGROUND

2024 - Present BS IN HOSPITALITY

MANAGEMENT, ISABELA STATE

UNIVERSITY - MAIN

San Fabian, Echague, Isabela| A.Y 2024-2025

2015 - 2021 Pangal Sur High School

 (JUNIOR-SENIORHIGH SCHOOL)

Pangl Sur Echague, Isabela |Graduate

2009 - 2015 Pangal Sur Elementary School

Pangal Sur Echague, Isabela |Graduate