CHAPTER I

THE PROBLEM AND ITS SCOPE

Introduction

One of the Filipinos` specialties is to prepare nutritious snacks because they

prioritize nutritional value in order to provide their body with enough nutrition for cell

and tissue growth, maintenance, and repair. The snacks became popular among people,

especially among food lovers who enjoy consuming crispy refractive foods. Chips are

one of the most enjoyable foods while watching TV, doing homework, and playing

mobile games, etc. There are many different types of chips to satisfy different tastes.

Furthermore, compared to alternatives that are deep-fried or loaded with sugar, crackers

are seen as a healthier snack option than baked goods. Low-fat, low-salt, and gluten-free

crackers have been developed because of growing consumer focus on nutritious and

useful food (Batista, 2019).

Squash is one of the most widely grown vegetables in the Philippines, which

makes it one of the fastest-growing plants and one of the least expensive. Squash has a lot

of culinary uses, and it is very adaptable. It can be added to a soup, used for salads, baked

whole or sliced, and added to other processed dishes like ice cream cones. As stated in

the study of Brennan, Nor et al. (2013), adding pumpkin products as ingredients to

extruded snacks imparts natural sweetness and palatable tastes. Additionally, it has very

little protein and nearly no fat, as well as energy-giving carbohydrates. In addition,

squash is more nutritious than wheat flour and is widely available, inexpensive, and

available in large quantities.

1
 Squash contains a wealth of vitamins, minerals, and antioxidants that have several

health advantages. The antioxidants in squash can be very helpful in lowering oxidative

stress. In turn, this might aid in lowering the risk of cancer. Squash contains vitamins C

and Beta-carotene, which may decrease the progression of macular degeneration and

lessen the likelihood of vision loss associated with it. Vitamin C-rich foods can also aid

in cataract prevention. Beta-carotene can aid in preventing UV damage to the skin, while

not being as effective as topical sunscreen. Reduced UV radiation exposure can enhance

skin appearance (Sachdev, 2022).

The term “pasalubong” describes goods and foods that are frequently purchased

by tourists to be given to locals when they return to their hometown. Most open, these are

chocolates, delicacies (Ghaz, 2021). You can consume our product wherever you choose

as a snack or pasalubong. We conduct research to ensure that the product we produce is

high-quality, reasonably priced, and worthwhile for purchase. The use of squash, which is

easily accessible and outside the backyard to most Filipino family homes, could improve

the supplied factors, as well as an excellent source of healthy ingredients.

The main goal of the researchers is to build and enrich a product using readily

available and nutritious ingredients. This study is brought to light in large part because of

the nutritional value, affordability, availability, and benefits of squash, which is widely

available in the locality.

The “squash crackers problem” is a combination optimization challenge that

involves maximizing the number of crackers that can fit within a defined space or under

specific constraints, such as size and weight. This problem typically requires careful

consideration of the dimensions and properties of the crackers, as well as the limitations

2
of the packaging or storage area. The scope of this problem extends to various

applications, including logistics, resource management, and food packaging, where

efficient use of space is critical. It draws upon techniques from operations research and

computer science, making it relevant for teaching optimization methods and problem-

solving strategies. Ultimately, the insights gained from addressing this problem can have

practical implications in industries like warehousing and urban planning, where space

optimization is essential.

According to Organic Facts, the top benefits of squash include its ability to boost

the immune system, manage diabetes, reduce inflammation, and prevent infections. It

also helps improve lung health, prevent neural tube defects, protect heart health, relieve

asthma symptoms, regulate blood circulation, improve vision, and strengthen bones,

among other benefits. Furthermore, according to the research study by the World Cancer

Research Fund/American Institute for Cancer Research (2007), titled Food, Nutrition,

Physical Activity, and the Prevention of Cancer, as well as studies by Murray (2005) and

Musa-Veloso et al., squash contributes to cancer prevention and overall well-being.

The main purpose of this study was to develop a better understanding of the main

problems associated with squash crackers, particularly focusing on their texture, moisture

content, and flavour balance. Specifically, this research aimed to address issues such as

excessive dryness, which can lead to a hard texture, and excessive moisture that may

result in sogginess. Furthermore, the study sought to evaluate the seasoning levels, as

inadequate flavour can diminish consumer appeal. Lastly, it aimed to investigate

packaging solutions to enhance shelf life and maintain freshness, ultimately improving

the overall quality of squash crackers.

3
Statement of the Problem

This study is all about the crackers that are good for the health of the people. This sought

to answer the following questions:

1. What are Squash Crackers?

2. What are the requirements for preparing Squash Crackers?

3. What are the steps in making Squash Crackers?

4. What are the skills developed in making Squash Crackers?

5. How much will it cost to make Squash Crackers?

SIGNIFICANCE OF THE STUDY

This study was conducted to gather information about the level of demand for

“the acceptability of squash (Cucurbita) as one of the main ingredients in making

crackers” among senior high school students in the Gateways Institute of Science and

Technology. The result of this study will be of significant value in the following.

1. Students- The result of this study will provide students with insights into food

science and product development, enhancing their learning and application of

theoretical concepts in practical scenarios.

2. Researchers- The findings will offer researchers a deeper understanding of snack

food formulation, paving the way for further studies in nutrition, sensory analysis,

and food technology.

3. Customers- The study will lead to the development of higher-quality squash

crackers, providing customers with tastier and healthier snack options that meet

their preferences.

4
 4. Children- The study will benefit children by promoting the availability of

nutritious and flavorful squash crackers, encouraging healthier snacking habits,

and making vegetables more appealing to young consumers.

5. Community- The study on squash crackers benefits the community by providing a

healthy snack option, creating jobs, and supporting local agriculture.

6. DTI- The squash crackers industry can contribute to the country’s economic

growth through increased production, sales, and exports.

SCOPE AND LIMITATION

This study is limited to the development of crackers out of squash. It aimed to

measure its acceptability according to its quality in terms of taste, texture, aroma, and

appearance. Qualitative methods were used in this research since they measure the

characteristics.

5
CONCEPTUAL PARADIGM/FRAMEWORK

INPUT PROCESS OUTPUT

VARIABLES VARIABLES

 Ideas on making
and blending  Preparation of
from the related squash cracker  The completed
studies. Squash Crackers
 Preparation of
 Ingredients and
ingredients
materials

 Type of squash  Packaging

(e.g., butternut,
zucchini, and
moschata

Other ingredients
(flour, seasonings,
and binders)

Figure 1. Schematic Diagram Illustrating the Framework of the Study

6
The Conceptual Framework of the study

This framework illustrates the study`s structure, starting with inputs that include

various squash types and complementary ingredients. The process encompasses

preparation, mixing, baking, and quality evaluation. The output consists of the final

squash crackers, assessed for nutritional value, sensory attribute, and consumer

acceptance. This model aims to highlight how these elements interact to promote

healthier snack options.

1. Squash: A type of vegetable, specifically varieties like butternut, zucchini, or yellow

squash, used as a primary ingredient in the formulation of the crackers.

2. Crackers: A baked snack food that is typically crisp and dry, made from a mixture of

flour, water, and other ingredients, in this case, incorporating squash to enhance

nutritional value.

3. Formulation: The specific combination of ingredients used to create the squash

crackers, including ratios of squash, flour types, seasonings, and any binding agents.

4. Nutritional analysis: The process of determining the macronutrient and micronutrient

content of the squash crackers, including calories, protein, fat, carbohydrates, fiber,

vitamins, and minerals.

5. Sensory Evaluation: A systematic method of assessing the taste, texture, aroma, and

overall acceptability of the squash crackers through consumer taste tests or expert

panels.

6. Shelf Life: The length of time that the squash crackers maintain their quality, under

specified conditions.

7
 CHAPTER II

REVIEW OF RELATED STUDIES AND LITERATURE

A recent study on processed butternut squash products found that consumers

prioritize healthy food options and are interested in innovative products such as crispy

breadsticks with cheese flavor. The study also highlighted the importance of modern

packaging, reasonable pricing, and distribution through e-commerce channels.

Furthermore, promotional activities like buy-one-get-one promotions were found to be

effective in influencing consumer buying decisions (Sukhawatthanakun et al., 2022).

Gavril et al. (2024) conducted a comprehensive review of the phytochemicals,

extraction methods, health benefits, and food applications of pumpkins and their by-

products. Their findings suggest that pumpkins are a rich source of phytochemicals and

offer various health benefits, making them a promising ingredient for the development of

nutritious food products like squash crackers.

The development of cookies using sweet potatoes, squash, and carrots is

supported by existing research on the nutritional benefits of these vegetables. According

to Las Pinas Jr. and de Jesus (2022), cookies made from these ingredients can provide

significant amounts of vitamins A and C, calcium, and dietary fiber.

Mejía et al. (2022) studied the convective drying kinetics of squash epicarp

(Cucurbita maxima) and its use in developing gluten-free bread, finding 65°C to be the

optimal drying temperature. The squash epicarp flour was used to produce bread with

high sensory acceptance and purchase intention, demonstrating its potential as a valuable

ingredient in gluten-free bread production and contributing to reducing food waste.

8
 Squash (Cucurbita maxima), or "kalabasa," is a nutrient-rich agricultural product

in the Philippines, rich in vitamins A and C (Moreno, 2015). It is used in various ways,

including main dishes and sweet treats such as pastillas and baked goods. Research by

Villar (2025) explored squash pickles, finding acceptable quality attributes and potential

for pickled vegetable products. All parts of the squash are edible, including flesh, seeds,

and skin (Moreno, 2015).

Squash is a nutritious vegetable in the Philippines, and incorporating it into tasty

snacks like cupcakes can increase its appeal. According to Valencerina (2019),

combining boiled mashed squash with standard recipes can produce a variety of food

products. Adding flavor to cupcakes can enhance their taste (Sanchez, 2021). High-

quality food products can satisfy consumers and improve product reliability. Research by

Mercadal et al. (2022) found that squash cupcakes were sensory acceptable, indicating

potential for squash-based products. Similarly, squash crackers could leverage the

nutritional benefits of squash and the appeal of crunchy snacks to create a unique

product.

9
 CHAPTER III

DEVELOPMENT OF THE PROJECT

This chapter reveals the project for squash crackers focused on creating a

delicious, nutritious snack by incorporating squash into a versatile dough, exploring

various cooking methods for optimal flavor and texture, and consumer appeal.

METHODOLOGY:

This study employed a mixed-methods approach, combining laboratory

experiments, sensory evaluations, and questionnaire surveys to develop and evaluate the

nutritional, physical, and sensory properties of squash crackers.

To prepare squash crackers, start by washing and peeling the squash thoroughly.

Boil the squash until tender, then mix in chicken powder, garlic powder, salt, and

cornstarch to create a flavour dough. Chill the mixture overnight for optimal texture.

Slice the chilled dough into thin crackers. Next, refrigerate the dough overnight to

enhance texture and flavour. Wrap it tightly in plastic wrap or place it in an airtight

container. This allows the flavors to meld together. Alternatively, boiling the dough

before baking creates a chewy texture. Briefly submerge the rolled-out dough in boiling

water, then dry before baking. This enhances flavor and gives a distinct finish. After

shaping, sun-dry the crackers for 2-3 days, depending on weather and humidity, until

crispy. For crispy crackers, fry the dried dough in batches at 350°F (175°C) for 2-4

minutes. Drain excess oil on paper towels. Finally, store squash crackers in airtight

containers or resealable bags in a cool, dry place. Consider adding desiccant packs to

absorb moisture for ultimate freshness.

10
Project Design

This consists of a brief description of the ingredients, the tools and equipment

needed, the construction procedure, the construction frame, and the cost of the project.

Ingredients and Description

Quantity Unit Name and Description

1½ cup Mashed squash

1 tsp. Chicken powder

½ tbsp. Garlic Powder

5 cup Water

3 cup Oil

¼ tbsp. Salt

2 cup Cornstarch

Table 1. Show the quantity, unit, and description of the ingredients used in making

squash crackers.

TOOLS AND EQUIPMENT

Tools and Equipment as well as Their Function

Tools Function

Chopping board A hygienic surface for cutting, slicing, and

dicing food

11
 Knife For cutting, slicing, and chopping food

Measuring Cup For measuring ingredients

Measuring Spoon For measuring ingredients

Peeler To remove the outer skin of fruits and

vegetables

Sifter For sifting dry ingredients

Food processor For making smooth and delicious purees

Wooden Ladle For stirring, serving, mixing, and transferring

liquids

Cooking Pot To heat, cook, and simmer food

Frying- pan For cooking food in a small amount of fat

Mixing bowl For mixing ingredients

Table 2. Tools and Their Functions

Equipment Used

Equipment Functions

Stove For cooking food on top of the countertop,

typically using gas or electric elements

Refrigerator To chill the mixture

Table 3. Equipment Used

CONSTRUCTION PROCEDURE

12
The following are steps in making Squash Crackers:

1. Prepare the Dough:

Combine the squash puree with cornstarch, salt, garlic powder, and chicken

powder. Next, knead the dough until smooth.

2. Shape the Rolls:

Divide the dough into equal portions.

Shape each portion into a long roll, about 1 inch in diameter (or as desired), and

set aside.

3. Boil the Rolls:

Bring a cooking pot of water to a rolling boil.

Gently drop the dough rolls into the boiling water.

Cooked the rolls until they were slightly firm to the touch.

4. Refrigerate the Roll Overnight

5. Slice the dough

6. Dry and Fry

After refrigerating the rolled dough, cut it into small pieces, place them on a

baking sheet, and let them dry in the sun.

Fry the dried cut dough in canola oil

13
Figure 2. Preparing all the ingredients used in making squash crackers

14
Figure 3. Rinse the squash thoroughly under running water to remove any dirt, bacteria,

or other contaminants.

15
Figure 4. Cutting the squash in half first makes it more stable and easier to peel, reducing

the risk of accidents

Figure 5. Peel the squash

16
Figure 6. Slice the squash into 1-2-inch pieces

Figure 7. Boil the sliced squash until it's mushy or tender

17
Figure 8. Strain the boiled squash to remove excess water

Figure 9. Mash the boiled squash

18
Figure 10. Add all the seasonings to the mashed squash and mix well

Figure 11. Shape the dough into a roll

19
Figure 12. Boil the shaped roll until it’s cooked

Figure 13. Put the cooked roll in the chiller

Figure 14. Slice the chilled roll into fry shapes

20
Figure 15. Sun-dry the sliced chilled roll

21
Figure 16. Fry the dried squash slices

CAPABILITIES

Squash crackers are a nutritious and incredibly versatile snack, capable of

complementing various dishes while offering numerous health benefits. Rich in vitamins,

antioxidants and fiber, they're gluten-free, low-calorie and support digestive health and

immunity. Their crispy, chewy or crunchy texture adds delight to salads, soups or

enjoyed on their own. Perfect for dipping in your favorite spreads or cheeses, squash

crackers satisfy cravings without compromising nutrition.

LIMITATION

22
 Squash crackers have several limitations. Nutritionally, they are low in protein as

well as omega-3 fatty acids and may contain high levels of sodium depending on the

seasoning used. Production-wise, squash availability is seasonal, preparation is labor-

intensive, and storage requirements are specific. Allergens are also a concern, with

potential gluten cross-contamination and squash allergies. Additionally, squash crackers

have a limited shelf life (2-3 months) if not stored properly. Availability and affordability

vary by region, and they may not suit all dietary preferences (e.g., vegan, keto).

23
PROCESS

The process included operating procedures, maintenance, and safety control

measures.

OPERATION PROCEDURES

1. Cool crackers completely;

2. Sort by size, shape, and quality;

3. Package in airtight containers;

4. Conduct quality control checks; and

5. Label and store in dry, cool areas.

Quality Assurance

1. Inspect packaging;

2. Evaluate taste/ texture;

3. Monitor expiration dates; and

4. Maintain documentation.

Safety Protocols

1. Follow food handling procedures;

2. Wear protective gear;

3. Sanitize equipment/ workspaces; and

4. Monitor for pests/ contaminants.

Equipment Needed

1. Packaging machinery;

2. Cooling racks;

3. Sorting tables;

24
 4. Quality control equipment;

5. Label printers; and

6. Storage containers

MAINTENANCE

Squash crackers production maintenance involves

1. Daily tasks like sanitizing equipment and workspace, inspecting machinery, and

monitoring pest control.

2. Weekly tasks include deep cleaning, equipment lubrication, and quality control

checks.

3. Monthly tasks comprise equipment calibration, sanitization verification, and staff

training.

4. Quarterly tasks include equipment maintenance, facility inspections, and quality

assurance audits.

5. The semi-annual task involves equipment upgrades and facility cleaning, while

the annual task includes comprehensive facility inspections, equipment

replacement, and reviewing quality procedures.

SAFETY AND MEASURE

Making squash crackers requires strict safety measures to prevent contamination,

foodborne illnesses, and maintain quality, as well as promoting a healthy environment.

1. Wear personal protective equipment (PPE) like gloves, hairnets, and masks.

Maintain cleanliness, monitor temperatures (150°F-200°F cooking, 60°F-70°F

storage), and prevent cross-contamination.

25
 2. Ensure machine safety with guarding, regular maintenance, and operator training.

Implement proper hand washing, employee health checks, and hygiene training.

Follow regulatory guidelines (FSMA, GMP, HACCP) and maintain

documentation.

3. Prepare for emergencies with fire evacuation plans, first aid kits, and product

recall procedures. Regularly inspect equipment, ingredients, and finished products

to ensure safety and quality.

TRY-OUT AND REVISION

We made squash crackers, but they weren’t perfect. The ingredients we used

didn`t have everything needed to add more ingredients to make them better. Our initial

experiment showed promise, but the crackers lacked flavor and texture.

Next time, we will try again with a complete recipe to achieve the desired taste,

texture, and quality. We`ll add essential ingredients like spices, herbs, and healthy oils.

This will enhance the crackers` nutritional value and sensory appeal.

Our goal is to create delicious, nutritious, and crispy squash crackers. With

refined formulation and precise cooking techniques, we aim to perfect our recipe. Future

experiments will focus on optimizing ingredient ratios, cooking time, and temperature.

By iterating and refining our process, we`ll develop exceptional squash crackers.

26
CONSTRUCTIONAL TIMEFRAME

Work Activity and Time Frame

Work Needs to Be Done Time Allotment

Planning of the project 3 hours

Buying the ingredients 4-5 hours

Preparations of the tools and equipment 1-2 hours

Preparing the Dough 30 minutes

Boiling 1 hour/ 30 minutes

Drying 1-2 days

Frying 30 seconds

Table 4. Constructional Timeframe

BILLS OF INGREDIENTS

Quantity Unit Items Unit Cost Total

Cost

1 Kilogram Squash 70 70

1 Pack chicken powder 179 179

1/2 Kilo Cornstarch 27 27

1 Pack garlic powder 40 40

1 Pack Salt 20 20

27
Table 5. Bill of Ingredients

SOURCE OF COST

Sources Cost

Ingredients 336

Bond Paper 500

Printing 450

Fare 500

Packaging 200

Miscellaneous Expenses 1000

Total Production Cost 2,986

Table 6. Source of Cost

STRUCTURE

Squash crackers typically consist of a combination of squash puree, flour,

seasoning, binders, and oils. The structure includes a cracker base made from squash

puree, flour, and binders, topped with a seasoning layer adding flavour and a crispy crust.

28
Internally, they comprise a starch matrix providing structure, controlled moisture content

for crispiness, and air pockets for crunch. Optional components include toppings like

seeds or cheese, flavor enhancers, and texturizers for added crunch.

INTERRELATIONSHIP OF INGREDIENTS

Squash Puree Cornstarch Chicken Powder

Garlic Powder Oil Salt

RELATED INPUT

Squash crackers involve various inputs, including ingredients like squash puree, flour,

seasoning, binders, and oils. Production requires processes like cooking and pureeing

squash, mixing, rolling, cutting, baking of frying, seasoning, and packaging. Different

variations exist, such as sweet, spicy, herb-infused, gluten-free, and vegan options.

Equipment like mixers, rollers, cutters, and baking sheets is necessary. Safety

considerations encompass food handling, equipment safety, workplace hygiene, allergen

control, and labelling guidelines. Nutritional information, including calorie count,

macronutrient breakdown, fiber content, and vitamin/mineral content, is also essential.

29
30
 CHAPTER IV

SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATIONS

This chapter consists of a summary of findings, a conclusion, recommendations,

and the executive summary of the study.

Summary of Findings

Making squash crackers begins with selecting suitable varieties, such as

crookneck or zucchini. The squash is washed, peeled, and sliced uniformly to ensure even

frying. Optional soaking, blanching, and draining excess moisture steps optimize texture.

The prepared squash slices are deep-fried at 350°F (175°C) for 2-3 minutes in neutral-

tasting oils like peanut or avocado oil. This process achieves a crispy exterior and tender

interior, a desirable texture.

After frying, the squash crackers are seasoned with salt, herbs, or spices to enhance

flavor. This step allows flexibility in flavor profiles, catering to various consumer

preferences. The seasoned crackers are cooled to prevent moisture accumulation.

The cooled squash crackers are packaged in airtight containers or re-sealable bags,

preventing moisture entry. Labels display ingredients, nutritional information, and

expiration dates, ensuring consumer safety. Tamper-evident packaging provides

additional protection.

Proper storage requires a cool (60-70°F), dry (50-60% humidity) environment with low

lighting, extending shelf life to 4-6 months. Effective inventory management, attractive

branding, and food safety certifications ensure quality and consumer satisfaction.

31
Conclusion

In conclusion, the production of squash crackers involves meticulous steps from squash

selection, preparation, frying, seasoning, packaging, and storage. This process requires

attention to detail to ensure quality and safety. With proper execution, squash crackers

offer a unique flavor profile, crispy texture, and a nutritious snack option.

Key benefits of squash crackers include their versatility in seasoning options, extended

shelf life (4-6 months), and potential for scaling production. These advantages position

squash crackers as a competitive snack option in the market. Effective branding,

packaging, and marketing strategies can further enhance consumer appeal.

To further develop squash crackers, manufacturers can experiment with diverse squash

varieties, explore alternative seasonings and flavors, and enhance packaging

sustainability. Scaling production while maintaining quality is crucial. Expanding market

reach through strategic distribution channels and online platforms can also boost sales.

Overall, squash crackers offer immense potential as a healthy, tasty snack. By refining

production processes, addressing consumer preferences, and innovating product

offerings, manufacturers can capitalize on the growing demand for nutritious snacks and

establish a strong market presence.

Recommendations

Researchers recommend squash crackers for their outstanding nutritional value

and culinary flexibility. These crackers boast an impressive array of vitamins, minerals,

and antioxidants. Squash crackers offer numerous health advantages, including enhanced

digestion, boosted immunity, and reduced inflammation, making them a nutritious

32
snacking option. Squash crackers support overall well-being by promoting healthy

digestion, immune function, and energy production. They’re also gluten-free, easily

digestible, and customized with herbs, making them suitable for diverse dietary needs.

Executive Summary

33
Statement of Summary of Conclusion Recommendations

the Problem Findings

1. What are Squash crackers are Squash crackers Researchers

Squash a crispy, nutritious provide unique recommend squash

Crackers? snack crackers made flavors, textures, crackers for their

from various squash and nutritional outstanding nutritional

varieties, offering value, with proper value and culinary

nutritional benefits production, flexibility. These

like vitamins A and packaging as well crackers boast an

E, fiber, antioxidant as storage ensuring impressive array of

and minerals. quality and safety. vitamins, minerals, and

Research findings antioxidants.

highlights a Squash crackers offer

production process numerous health

involving selection, advantages, including

washing, peeling, enhanced digestion,

slicing, frying and boosted immunity, and

seasoning, resulting reduced inflammation,

in versatile flavor making them a

profiles and a 4-6 nutritious snacking

month shelf life. option.

2. What are The requirements for 2.1. We conclude 2.1.We recommend

the developing Squash that when making adopting a systematic

requirements crackers in terms of: squash crackers, approach to purchasing

for 2.1 Ingredients are fresh, mature, and squash, ensuring

34
preparing squash, cornstarch, firm squash optimal quality and

Squash salt, chicken powder, varieties are ideal. freshness.

Crackers? and garlic powder. Avoid squash with 2.2.We recommend

 BIBLIOGRAPHY

Gavril, R. N., Stoica, F., Lipșa, F. D., Constantin, O. E., Stănciuc, N., Aprodu, I., &

Râpeanu, G. (2024). Pumpkin and pumpkin by-products: A comprehensive overview of

phytochemicals, extraction, health benefits, and food applications. Foods, 13(17), 2694.

https://pmc.ncbi.nlm.nih.gov/articles/PMC11395535/

Las Pinas Jr, R. B., & de Jesus, G. F. (n.d.). Development and product acceptability of

cookies from sweet potato (Ipomoea batatas), squash (Cucurbita maxima) and carrots

(Daucus carota).

https://www.academia.edu/download/100086804/IJISRT22NOV1032_1.pdf

López Mejía, N., Morales Posada, N. B., & Lobatón García, H. F. (2022). Convective

drying kinetics of squash epicarp of Cucurbita maxima and its uses in developing gluten-

free bread. Revista Mutis, 12(2). https://search.ebscohost.com/login.aspx?

direct=true&profile=ehost&scope=site&authtype=crawler&jrnl=22561498&AN=158311

221

Mercadal, E. C., Onde, G. A., Rustata, E. F. T., & Pelayo, R. M. (2022). Sensory

acceptability of squash (Cucurbita maxima) cupcake in the Municipality of Isabel, Leyte.

https://www.researchgate.net/profile/Rodulfo-Aunzo/publication/367344399_Sensory_A

cceptability_of_Squash_Cucurbita_maxima_Cupcake_in_The_Municipality_of_Isabel_L

eyte/links/6409834d574950594578c38c/Sensory-Acceptability-of-Squash-Cucurbita-

maxima-Cupcake-in-The-Municipality-of-Isabel-Leyte.pdf

35
Sukhawatthanakun, K., Kultangwattana, W., Cherngsaard, J., Chaithong, K.,

Chorpraphan, S., Chaichanasaeng, S., & Sunarak, W. (2022). Marketing plan of new

product development: Case study of processed butternut squash products. Journal of

Industrial Business Administration, 4(1), 15–26.

https://so03.tci-thaijo.org/index.php/iba/article/view/261990

Villar, M. (2025). Sensory evaluation and microbiological analysis of squash (Cucurbita

maxima L.) pickles. International Journal of Innovative Science and Research

Technology, 10(3), 1597–1602.

https://eprint.ijisrt.org/id/eprint/240/1/IJISRT25MAR1238.pdf

36
 APPENDIX B
Certification from the English Editor
Republic of the Philippines
JOSE RIZAL MEMORIAL STATE UNIVERSITY
The Premier University in Zamboanga Del Norte
Dipolog Campus, Dipolog City

College of Industrial Technology

CORE VALUES CERTIFICATION FROM THE ENGLISH

 Humane Trust EDITOR
 Innovative Excellence
 Transformational Communication
I hereby certify that this undergraduate thesis
VISION entitled “SQUASH CRACKERS”, written by
A dynamic, inclusive and regionally- Grace V. Rusiana, Larny D. Elnasin, Shin
diverse university in southern A. Sasuman, Marites E. Ageas, Charlene
Philippines Manggi, Chlowie G. Sumalpong, and Jayvee
O. Ocay, has undergone through critiquing and
MISSION editing. I further endorse its readiness for final
Jose Rizal Memorial State University printing, reproduction, and hard binding.
pledges to deliver effective and efficient
services along research, instruction, Given this 7th day of May, 2024 at Jose Rizal
production and extension. Memorial State University - Dipolog Campus,
It commits to provide advanced Dipolog City, Zamboanga del Norte,
entrepreneurial training with the aim of Philippines.
producing highly competent, innovative
and self-renewed individuals.

GOALS
G - lobally competitive educational JENNY P. ARABIS, MAEd. Eng.
institution; English Editor
R - esilient to internal and external risks
and hazards;
I - nnovative processes and solutions in
research translated to extension
engagement;
P - artnerships and collborations with
private enterprises, and alumni;
S - ound Fiscal Management and
Participatory Governance.

37
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Chlowie G. Sumalpong

Birthdate: May 27, 2004

Age: 20

Gender: Female

Civil Status: Single

Religion: Seventh Day Adventist

Address: San Juan, Sergio Osmeña, Zamboanga del Norte

Contact number: 09306195011

EDUCATIONAL ATTAINMENT

Primary: San Juan Elementary School

Secondary: Sergio Osmeña National High School

Senior High: Sergio Osmeña National High School

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

38
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Grace V. Rusiana

Birthdate: July 04, 1998

Age: 26

Gender: Female

Civil Status: Single

Religion: Roman Catholic

Address: Siparok, Jose Dalman, Zamboanga del Norte

Contact number: 09361220024

EDUCATIONAL ATTAINMENT

Primary: Siparok Elementary School

Secondary: Bartolome Aripal Memorial Natioanal High School

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

39
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Larny D. Elnasin

Birthdate: September 26, 1987

Age: 37

Gender: Female

Civil Status: Single

Religion: Roman Catholic

Address: Lalawan, Dicayas, Dipolog City

Contact number: 09703704323

EDUCATIONAL ATTAINMENT

Primary: Upper Dicayas Elementary School

Secondary: Zamboanga del Norte Natioanal High School, ALS

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

40
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Jayvee O. Orenio

Birthdate: September 24, 2002

Age: 22

Gender: Male

Civil Status: Single

Religion: Seventh Day Adventist

Address: Mauswagon, La Libertad, Zamboanga del Norte

Contact number: 09513810174

EDUCATIONAL ATTAINMENT

Primary: La Libertad Central Elementary School

Secondary: La Libertad National High School

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

41
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Marites E. Ageas

Birthdate: November 20, 2002

Age: 22

Gender: Female

Civil Status: Single

Religion: Christian Believer

Address: Sergio Osmeña, Zamboanga del Norte

Contact number: 09513810174

EDUCATIONAL ATTAINMENT

Primary: Tinago Elementary School

Secondary: San Isidro National High School

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

42
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Charlene Manggi

Birthdate: July 28, 2003

Age: 21

Gender: Female

Civil Status: Single

Religion: Roman Catholic

Address: Barra, Dipolog City, Zamboanga del Norte

Contact number: 09363393100

EDUCATIONAL ATTAINMENT

Primary: Barra Elementary School

Secondary: Dipolog City National High School (Barra)

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

43
 CURRICULUM VITAE

PERSONAL DATA SHEET

Name: Shin A. Sasuman

Birthdate: August 9, 2003

Age: 21

Gender: Female

Civil Status: Single

Religion: Roman Catholic

Address: San Nicolas, Dapitan City, Zamboanga del Norte

Contact number: 09363393100

EDUCATIONAL ATTAINMENT

Primary: San Nicolas Elementary School

Secondary: Barcelona National High School

Tertiary: Jose Rizal Memorial State University

Course: Associate in Industrial Technology Major in Food and Beverage Preparation and

Services Management

45