Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL

Main Campus
San Miguel, Surigao del Sur

ACCEPTABILITY OF SQUASH FORMULATED PUTO

A reaseach concept paper presented to

PHEBE Q. MENIL, LPT
San Miguel National Comprehensive High School
Magroyong, San Miguel, Surigao del Sur

In partial fulfillment of the requirements

for the course PRACTICAL RESEARCH 2

GROUP 4

Cabucos, Jimaica
Cruiz, Jay
Latras, Rhob
Maramba, Mary Joy
Rosel, Kyla Mae

12 TVL- A

San Miguel National Comprehensive High School

09700586504
 Republic of the Philippines
SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
Main Campus
San Miguel, Surigao del Sur

Chapter I

THE PROBLEM AND ITS SETTING

Introduction

Along with (Boñaga, 2019) filipinos wanted to eat innovative and

different tasting foods to satisfy their cravings but does not care about the nutritional

benefits they can get from those foods. Due to the nutritional and physiological

benefits of the bioactive chemicals found in its seeds and fruits, Cucurbita moschata

(C. moschata) is one of the vegetables utilized in healthy diets as well as in

traditional medicine in many nations (Enneb et al., 2020). The main economic value

of the Cucurbita species resides in the consumption of its immature fruits as

vegetables, commonly known as summer squashes. The beneficial health effects of

summer squash are attributed to their bioactive compounds, contributing positively to

the daily nutritional intake and also protecting against some diseases, including

diabetes, cardiovascular diseases, accelerated aging, and some types of cancer

(Díaz, 2020).

Squashes are native to the new world, where they were cultivated by native peoples

before European settlement. The fruit edible species is usually served as a cooked

vegetable, and the seeds and blossoms may also be cooked and eaten one of the

most nutritious and appealing vegetables throughout the world and beneficial in

terms of health and medicine is squash. Squash contains magnesium, potassium,

 manganese, copper, phosphorus, and iron in terms of

minerals. Additionally, it is a

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
Main Campus
San Miguel, Surigao del Sur
 fantastic source of vital antioxidants and anti-inflammatory substances

like carotenoids (Pears, 2013).

Folate might prevent your newborn from being born with a spinal cord issue. High

potassium fruits and vegetables aid in maintaining healthy blood pressure. Vitamin C

promotes healthy teeth and gums as well as the healing of cuts and wounds.

Carotenoids are plant pigments that give many fruits and vegetables, including

squash, their vivid red, yellow, and orange hues. The health of plants is significantly

influenced by these pigments (Kubo, et. al, 2012) People who consume meals

containing carotenoids also benefit from their protective health effects. Squash has a

lot of culinary uses, and it is very adaptable. It can be used as a substitute for other

foods and added to soups, salads, cooked, steamed, or cut in half (Muray, M.N.,

2014).

Puto is a kind of steamed rice cake in which is very popular in the Philippines derived

from the Indian dish Puttu. It is cooked by steaming and eaten with coconut or butter

and a perfect partner for Dinug\uan (Pork Blood Stew). Puto are usually white and

round and can vary greatly in siz\e. It can also serve with different colors to by

adding food colouring to attract the cus\tomers (O’Brien, 2018). Puto is usually eaten

as a merienda which can be a light me\al or snack especially in the afternoon and

can also be eaten for breakfast with coffee\ or hot chocolate. It is a common food all

over the Philippines, there are numerous\ distinctions by area and family. It is

common knowledge that rice is more ,

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
 \Main Campus
San Miguel, Surigao del Sur

suitable for making puto, There are certain towns of the Philippines, that are known

in making the best puto, Biñan City, Laguna; Valenzuela City, Calasiao, Pangasinan

and Manapla, Negros Occidental have excelled in the production and marketing of

their particular style of puto that their names are used to identify the variety (O’Brien,

2018) Now, the Squash Formulated Puto is presented in this study.

Statement of the Problem

This study aims to determine the level of acceptability of Squash

Formulated Puto.

Specially, the study will seek to answer the following questions:

1. What are the sensory properties of Squash formulated puto in terms of color,

aroma, taste and texture?

2. What is the best treatment for Squash puto?

3. What is the health reimbursements of Squash puto?

4. What is the theoretical nutrient content of squash puto?

5. What is the production cost of squash puto?

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
 Main Campus
San Miguel, Surigao del Sur

Objectives of the Study

Generally, the study aims to determine the health reimbursements to

students of the Squash Formulated Puto. Specifically, this aimed to:

1. Determine the sensory properties of Squash  Puto in terms of color, aroma, taste

and texture.

2. Determine the best treatment for Squash Puto.

3. Determine the health benefits\ of Squash  Puto.

4. Determine the theoretical nutrient content of Squash  Puto.

Hypothesis

Based on the specific research problems of this study, the following hypothesis are

formulated:

H0 1: The sensory properties of Squash Puto in terms of color, aroma, taste and

texture are satisfactory.

H0 2: The best treatment for Squash Puto is neither liked nor disliked.

H0 3: The level of suitability of Squash Puto is qualitatively described as tolerable.

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
Main Campus
 San Miguel, Surigao del Sur

H0 4: The Squash Puto has significantly high theoretical nutrient content.

H0 5: The manufacture cost of Squash Puto is neither low nor high.

Significance of the Study

This study will urge the people to make use of underutilized local fruits thus, supports

the government thrust of food security. The study will also serve as a basis for local

manufacturer to use available natural resources as raw materials of production to

lessen their expenses. The reason is that natural resources provide an alternative for

some high-cost dessert. This study will reinforce the efforts of researchers to make

more careful study and analysis of other unexplored uses of plant and its waste

products. Furthermore, this study will stimulate awareness of the importance of

squash vegetable as healthy Puto. This study will be a significant endeavor in

making Squash Puto suitable to the undernourished students. The result of the study

will benefit the following:

Respondents/Consumers.

To taste a unique kind of Puto and to be informed to the health benefits of squash.

The Squash Puto will provide a value added product that is nutritious and affordable.

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
 Main Campus
San Miguel, Surigao del Sur

Farmers.

This study could inspire them to grow and cultivate more squash since it can be

planted in almost all type of soil and will provide them a good source of income.

Food industry

The study would be beneficial to the food industry; since food has a big role in the

economy it also produces job opportunities.

Future researchers.

This may serve as a valuable reference and basis to the students other researchers

conducting related studies.

Scope and Limitation

This study focus in discovering and promoting squash as a part of product

development. This study covers the health benefits of Formulated puto. The steps in

making the product and taste of the respondents. This research about the

“appropriateness of Squash Puto” aims to determine the “acceptability of Squash

Formulated Puto” aims to determine the acceptability of the product Squash Puto.

Students will cover as respondents for sensory evaluation.

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
 Main Campus
San Miguel, Surigao del Sur

Theoretical Framework

People in the Philippines enjoyed eating puto made of rice. In today’s world,

vegetables can be used as a main ingredient in sweets. For example, squash. Puto

squash can easily be adopted in the market because of its authentic taste and

healthier version than the common variation of puto (Boñaga, 2019). Squash

(Cucurbita spp.), also known as calabaza or pumpkin, from the Cucurbita cease

family, is a genus of gourd plants grown for their fruit. It is related to the family of

melons and cucumbers. It is a cool-to-moderate-weather root vegetable with long,

lacy leaves reaching about 0.3m (1ft) in height (Groiler Encyclopedia of Knowledge,

2002). It is very good source of vitamins A and C, calcium and iron. It is very low

calories. It is also rich in fiber, which rates heart diseases, protects from colon cancer

by working to get rid the body of harmful substances (O’Brien, 2002)

Puto was probably originated from the puttu of kerala in India, however other

theories also claim that this dish could have originated in Southeast Asia and made

its way to India because Austronesians are over Southeast Asia

A sturdy and high-quality plastic cup is the puto moulder. Since puto is the food that

it is most frequently used for, merchants refer to it as the "Puto cup." This is a

recyclable plastic cup that can be stored securely in the refrigerator and streamer. It

can be used for a variety of desserts, including gelatin, kutsinta, pichi pichi, and

many more, in addition to puto molds.

Republic of the Philippines

SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
 Main Campus
San Miguel, Surigao del Sur

 Squash

 Ingredients
 Washing
 Cooking
 Trimming
Level of Acceptability of
Paraphernalia
 Slicing
Squash Formulated
 Respondents
 Boiling
Puto
 Baking

INPUT

PROCESS

OUTPUT
 Republic of the Philippines
SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
Main Campus
San Miguel, Surigao del Sur

Definition of Terms

The following terms are defined operationally and conceptual to facilitate

better understanding of the study:

Acceptability:

describes to something that is considered to be socially ok or within realm of

what is appropriate.

Squash (Curcurbita Maxima):

 It refers to a tender tendril-bearing and vine-like plant regarded as one of the

tastiest vegetables.

Nifty:

 it refers to very attractive and/or appealing

Discerning:

 it refers to showing insight and understanding

Sensory quality:

 it is defined as texture, flavor (taste), aroma and visual aspect.

 Republic of the Philippines
SAN MIGUEL NATIONAL COMPREHENSIVE HIGH SCHOOL
Main Campus
San Miguel, Surigao del Sur

Sensory analysis:

 defined as scientific discipline that applies principles of experimental design

and statistical analysis to the use of human senses (sight, smell,taste, touch

and hearing) for the purposes of evaluating consumer products.

Sensory properties:

defined as the acceptance of the sensory attributes of a product by

consumers who are the regular users of the product category

Puto:

is a kind of steamed rice cake in which is very popular in the Philippines

derived from the Indian dish Puttu.